Chinese Style Chicken & Sweet Corn Soup
A family fave! Full of heaty proteins and veggies, its warming and so satisfying.
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Servings: 4
Equipment
- TM31, TM5 or TM6
Ingredients
- 1 clove garlic, peeled
- 1 onion, peeled & quartered
- 1 tbsp sesame oil
- 2 400g cans of corn kernels drained
- 40 grams chicken stock paste/ stock powder or 2 stock cubes
- 1 tbsp light soy sauce
- 1200 grams hot tap water
- 3 large eggs, whisked
- 20 grams cornflour mixed with a little water
- 50 grams ham or bacon
- 200 grams cooked shredded chicken
- salt & pepper to season
- chopped spring onion to serve green part
Instructions
- Add garlic and onion to Thermomix Bowl. Chop 3 seconds/speed 5. Scrape down sides of bowl.
- Add sesame oil and saute 3 mins/100°/speed 1, measuring cup off, simmering basket sitting on the lid.
- Add drained corn and chop 5 secs/speed 5 with measuring cup in lid. Scrape down sides of Thermomix Bowl.
- Add stock paste or powder, water, soy sauce, pepper to taste and cook 14 mins/100°/speed 1, measuring cup off, simmering basket sitting on the lid.
- Taste and check seasoning.
- Place lid and measuring cup on Thermomix and cook 3 mins/100°/speed 3 while slowly pouring eggs onto lid, they will trickle down into the Thermomix Bowl slowly). Then while the blades are still turning, carefully remove measuring cup and slowly add the cornflour mixed with a little water.
- Add chicken and ham and cook for a final 2 mins/100°/speed 1 measuring cup off, simmering basket sitting on the lid.
- Taste, adjust seasoning and serve. Serve topped with sliced spring onion (green part).
Notes
- I always have shredded chicken, thermie made of course, in my freezer which is perfect for this soup. I never throw the steaming water out, it would be a perfect substitute for the water used in this recipe!
- I always serve this in in Chinese bowls and those cute chinese spoons, seems to taste better, not sure why!!