Tuesday, October 26, 2010

Fantastic Baby Corn & Chicken Soup

I've been trying a swathe of new recipes from a book a friend gave me a while ago, Homestyle Asian (Murdoch Books). Everything I've made has been nice but the one dish so far that has stood out as fantastic is the baby corn & chicken soup. It is kind of like a Thai-style sweetcorn & chicken chowder so it is full of flavour and has a great bite to it. The photo is scanned from the book since the photo of my soup didn't look half as good! However, the taste is absolutely delicious and I highly recommend you try it - don't worry, it's very easy to make.

150g whole baby corn (or a tin of baby corn) - cut lengthways in half or quarters depending on size
1 tablespoon oil
2 lemongrass stems - white part only, very thinly sliced
2 tablespoons grated fresh ginger
6 spring onions - chopped
1 red chilli - finely chopped (I didn't put this in and just put a half teaspoon of chilli sauce)
1 litre chicken stock (I used vegetable stock and put a bit more than 1 litre since the soup seemed a bit too thick - see how you feel and add more if necessary)
375ml (1 can) of coconut milk
250g boneless, skinless chicken breast - cut into small dice
135g (1 can) creamed corn
1 tablespoon soy sauce
2 tablespoons finely snipped chives to garnish
1 red chilli to garnish - thinly sliced

This makes enough for 6 people at least.

1. Prepare all the ingredients before you start cooking.
2. Heat the oil and cook the lemongrass, ginger, spring onion and chilli for 1 minute - stir continuously.
3. Add the stock and coconut milk and bring to the boil - do not cover or the coconut milk will curdle.
4. Add the chicken, creamed corn and baby corn and simmer for 8 minutes. NOTE: if you're using tinned baby corn then add it for the last 2 mintues only.
5. Add the soy sauce, season well and serve garnished with the chilli and chives.
6. Enjoy!


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