Chinese Style Chicken & Corn Soup
A super tasty soup just like you get in a Chinese restaurant, well actually in my opinions its heaps better! It’s quick and a real family favourite. Create your own ‘fakeaway’ easily and quickly in your Thermomix and save save save! This soup is super tasty with those traditional strands of egg, shredded chicken and not so traditional ham.
This soup is made with simple pantry and fridge friendly ingredients, you probably have everything you need at home now! As well as being hearty and satisfying, it’s budget friendly. You will probably find the whole family will love this nutritious soup!
This soup is also great for using up leftovers, don’t be afraid to add them!
I always have shredded chicken in my freezer and this is a perfect for this dish. Always keep the water from steaming your chicken, it would be a perfect nutritious swap for the water in this dish!
To serve this soup, use those cute Chinese bowls with the traditional Chinese soup spoons. It makes it fun and the kids will absolutely love it.
Chinese Style Chicken & Sweet Corn Soup
Equipment
- TM31, TM5 or TM6
Ingredients
- 1 clove garlic, peeled
- 1 onion, peeled & quartered
- 1 tbsp sesame oil
- 2 400g cans of corn kernels drained
- 40 grams chicken stock paste/ stock powder or 2 stock cubes
- 1 tbsp light soy sauce
- 1200 grams hot tap water
- 3 large eggs, whisked
- 20 grams cornflour mixed with a little water
- 50 grams ham or bacon
- 200 grams cooked shredded chicken
- salt & pepper to season
- chopped spring onion to serve green part
Instructions
- Add garlic and onion to Thermomix Bowl. Chop 3 seconds/speed 5. Scrape down sides of bowl.
- Add sesame oil and saute 3 mins/100°/speed 1, measuring cup off, simmering basket sitting on the lid.
- Add drained corn and chop 5 secs/speed 5 with measuring cup in lid. Scrape down sides of Thermomix Bowl.
- Add stock paste or powder, water, soy sauce, pepper to taste and cook 14 mins/100°/speed 1, measuring cup off, simmering basket sitting on the lid.
- Taste and check seasoning.
- Place lid and measuring cup on Thermomix and cook 3 mins/100°/speed 3 while slowly pouring eggs onto lid, they will trickle down into the Thermomix Bowl slowly). Then while the blades are still turning, carefully remove measuring cup and slowly add the cornflour mixed with a little water.
- Add chicken and ham and cook for a final 2 mins/100°/speed 1 measuring cup off, simmering basket sitting on the lid.
- Taste, adjust seasoning and serve. Serve topped with sliced spring onion (green part).
Notes
- I always have shredded chicken, thermie made of course, in my freezer which is perfect for this soup. I never throw the steaming water out, it would be a perfect substitute for the water used in this recipe!
- I always serve this in in Chinese bowls and those cute chinese spoons, seems to taste better, not sure why!!