Sweet corn and chicken soup

all details

Add cooked noodles, after the soy sauce, if you like.

Chicken and sweetcorn soup
Photo: Natalie Boog

Ingredients

  • 100ml peanut or olive oil
  • 2 medium brown onions, finely sliced
  • 3 garlic cloves, finely sliced
  • 2 knobs ginger, finely sliced into strips
  • Sea salt
  • Freshly ground white pepper
  • 2 tbsp Chinese cooking wine or dry sherry
  • 6 cobs corn, kernels sliced off
  • 1½ litres chicken stock
  • 3 tbsp soy sauce
  • 2 eggs, lightly beaten
  • 1 chicken breast, poached in water or chicken stock, finely sliced
  • ½ cup coriander leaves

Method

Heat oil in a large saucepan. Add onions, garlic and ginger, season and cook over medium heat until soft and starting to colour slightly, about 15 minutes. Season. Add wine and reduce by two-thirds.

Add corn and chicken stock and simmer for 10 minutes. Add soy sauce. Pour egg in a steady stream as you stir the soup gently in a circular motion to create egg ribbons.

Put chicken in the base of bowls before pouring hot soup over. Garnish with a few coriander leaves.

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  • Main Ingredients - Chicken, Corn
  • Cuisine - Chinese
  • Course - Starter/Entree

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