Asian Style Chicken And Sweetcorn Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 |
1-3 medium red chillis (depends on how hot you like it) |
4 cloves of garlic and similar amount of ginger |
1 tsp of chinese 5 spice |
500ml tin of sweetcorn (unsalted if possible) |
1 ltr of chicken stock (asian stock if possible) |
500ml of water or stock (if the stock is salty i use water) |
good pinch if pepper |
dried noodles (optional) |
small handful of coriander and some more to serve |
fresh bean sprouts to serve |
sunflower or peanut oil |
Directions:
1. Cut chicken into small pieces
2. Blend Chillis, garlic and ginger with a little water.
3. 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.
4. 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.
5. Add stock and water
6. Add sweetcorn
7. Bring to a simmer for 3 minutes at this point you could add dried noodles.
8. Add chicken and simmer for another 3 minutes, make sure chicken is cooked through.
9. Turn off heat and stir through a small handful of coriander.
10. Serve with fresh beanspouts and a little more coriander
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