Chicken and Sweet Corn Soup

The weather is getting cooler and with it, I crave all things warm and cozy. I have simplified the popular Asian soup recipe for the Thermomix which is also a favourite to order when dining in at the local Chinese restaurant. My version is also very thick, chunky and heart warming – the perfect meal to warm away the cold chills.

Prep and Cooking Time – 20 minutes | Serves – 4 to 6

INGREDIENTS

METHOD

Chop garlic and spring onion 3 sec / speed 7. Then add oil and sauté 2 min / 100^oC / speed 1. 

Add chicken cubes and chicken stock concentrate and sauté 4 min / 100^oC /  /speed 1.

Mix water and cornflour together until dissolved. Set aside.

Add creamed corn, soy sauce, dissolved cornflour and fish sauce into the bowl and cook 10 min / 100^oC /  /speed 1.

Add the two eggs to the bowl and using the spatula, break the egg yolks and mixing the egg through the soup. Continue cooking 5 min / 100^oC /  /speed 1.

Pour the soup into your ThermoServer and stir the soup to ensure the everything is combined. Serve immediately.

NOTES AND VARIATIONS

As mentioned earlier, this recipe makes for a very thick soup. To thin the soup down, add water to achieve the desired soup consistency.