Asian Style Chicken And Sweetcorn Soup
From sacredspice 14 years ago
- 15 minutes to make
- Serves 6
This dish is a quick easy way to make a fresh, spicy chicken soup. Quite similar to soups found in Asian noodle bars. Makes 1.5 ltr.
Ingredients
- 500-600g chicken breast or thigh shopping list
- 1-3 medium red chillis (depends on how hot you like it) shopping list
- 4 cloves of garlic and similar amount of ginger shopping list
- 1 tsp of chinese 5 spice shopping list
- 500ml tin of sweetcorn (unsalted if possible) shopping list
- 1 ltr of chicken stock (asian stock if possible) shopping list
- 500ml of water or stock (if the stock is salty I use water) shopping list
- Good pinch if pepper shopping list
- Dried noodles (optional) shopping list
- Small handful of coriander and some more to serve shopping list
- fresh bean sprouts to serve shopping list
- Sunflower or peanut oil shopping list
How to make it
- Cut chicken into small pieces
- Blend Chillis, garlic and ginger with a little water.
- Fry chicken and 5 spice very quickly in a wok with a little oil until just cooked over high heat. Remove chicken to one side.
- Add a little more oil to wok and fry blended Chillis, garlic and ginger and pepper for 20 seconds or until it starts smelling strong.
- Add stock and water
- Add sweetcorn
- Bring to a simmer for 3 minutes at this point you could add dried noodles.
- Add chicken and simmer for another 3 minutes, make sure chicken is cooked through.
- Turn off heat and stir through a small handful of coriander.
- Serve with fresh beanspouts and a little more coriander
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