Asian chicken and corn soup
It's been said that chicken soup is for the soul, we would have to agree' This warming and hearty chicken and corn soup with Asian influences is just what you need now that winter has well and truly settled in. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
6Preparation time
20 minsCooking time
25 minsIngredients
- 2 skinless chicken breasts
- 1.5 litres of salt reduced chicken stock
- 1 bunch coriander, preferably with roots, washed thoroughly
- 1 small knob ginger, grated
- 3 cloves of garlic, crushed
- 3 red chilies, seeds removed and finely sliced
- 1 tablespoon sunflower oil
- 2 teaspoons sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon of turmeric powder
- 2 carrots, peeled and finely diced
- 2 celery sticks, finely diced
- 1 x 420g can creamed corn
- 1 cup corn kernels (fresh, frozen or canned)
- ½ cup of fresh bean shoots
- 1 lime
Method
Finely chop the coriander roots (or 2 cm of the stalks) put the remainder of the leaves and stems aside to be added to the soup when it is finished. Heat the vegetable oil and sesame oil in a large, heavy based saucepan or wok over a medium heat. Add the chopped coriander root to the ginger, garlic, chilies, turmeric, and gently fry, stirring constantly, until aromatic. Add the stock, soy sauce, celery and carrots and bring to the boil. Turn the heat down to a simmer and add the whole chicken fillets. Cook chicken in the soup for approximately 15 minutes or until it is cooked through.When the chicken is cooked remove from the soup and set aside to cool. Add the creamed corn and corn kernels, ensuring soup is at a constant simmer. Once the chicken has cooled enough the handle, dice into small chunks and return to the soup. Bring the soup to the boil again, stirring and skimming any fat that has risen to the surface. Chop the remainder of the coriander leaves and stir through. Ladle into bowls and garnish with a bean shoots and a wedge of fresh lime.
