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  2. Dinner Tonight

Quick & Easy Chinese Sweet Corn Soup

It's a Chinese favourite - and now you can make it at home! So yum, so easy! - by Kim Meredith
  • 09 Sep 2019
Quick & Easy Chinese Sweet Corn Soup
Prep: 15 Minutes - Cook: 15 Minutes - Easy - Serves 4
Proudly supported by

TIP! Unless you have a large blender, you may need to blend half the soup in batches. Soup can be made up to two days ahead. Keep, covered, in the fridge. Reheat just before serving.

Ingredients

4 trimmed cobs corn (800g), husks and silks removed

5 green spring onions

1 tablespoon vegetable oil

2 cloves garlic, crushed

1 tablespoon ginger paste

1 ½ litres (6-cups) salt-reduced chicken stock

500g chicken breast fillets

2 teaspoons soy sauce

1 teaspoon sesame oil

Extra soy sauce and hot chilli sauce, to serve (optional)

Method

  1. Cut kernels from cobs. You will need 2 ½ cups. Trim and rinse spring onions. Thinly slice, separating white ends and green tops

  2. Heat vegetable oil in a stockpot over a medium heat. Add white ends of onion, garlic and ginger. Cook, stirring for about 1 minute, or until soft.

  3. Add stock, chicken, corn, sauce and sesame oil. Bring to boil. Cover with lid. Gently boil for about 10 minutes, or until chicken is cooked. 

  4. Transfer chicken to a plate. Cover. Cool chicken and soup for 5 minutes. Shred chicken. 

  5. Transfer half the soup to a blender. Blend until smooth. Return blended soup to stockpot. Add chicken. Stir over a medium heat until hot. 

  6. Garnish soup with green onion tops. Serve with extra soy and hot chilli sauces. 

  • Dinner Tonight
  • chinese recipe
  • chicken soup
  • warming winter soups
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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