Easy Chicken & Corn Soup

Base soup ingredients

Corn, ginger, garlic, chilli

Chicken cooking

Stock

Poached chicken

Optional extras to add into soup

Ingredients:

Serves 2 | 40 mins cook | 860 calories | 430 calories for one

• Sesame oil

• 2 Large chicken breasts

• 2 Large size tins of corn

• 1 White onion

• 1 red chilli (optional)

• 2-3 garlic cloves

• Fresh garlic grated (approx 2Tsbp worth)

• 3 cubes of vegetable stock

• 2 Tsbp soy sauce

• 1 Tsbp fish sauce

• 1 egg (beaten) optional for extra protein

Garnishes:

• Chilli flakes

• Spring onions

Secondary soup option:

• Add into the chicken corn soup you can also chop up some fresh spinach/ bok choy and add in at the end and steam it in the soup

• Soba noodles are also a great addition in this at the end too.

Instructions:

Step 1: Poach the chicken

• Put the 2 chicken breasts into kettle boiled water in a large saucepan and leave to gently boil/ poach on a medium heat for approx 20 minutes.

Step 2: Prepare the base

• While the chicken is on get the base of the stock ready, finely chop 1 white onion.

• Crush and finely chop the garlic cloves and slice the chilli.

• Drain the tinned corn ready.

• Boil the kettle for the stock.

Step 2: Cook the soup

• On a medium heat add in some sesame oil so the pan is coated (approx 2 tsbp).

• Add in the onion and fry gently on a medium to low heat until cooked through (shouldn’t have too much colour on, should just be soft).

• After 5 mins add in the garlic, chilli and grate in ginger (I grate from frozen as it’s easier) but you can add in minced ginger if easier, as much as you like.

• Fry for 2 minutes.

Step 3: Add the corn and stock

• Add the two tins of corn and fry on the same heat for a couple of minutes

• Add the stock cubes to the boiled water in a jug and mix (approx a litre, or you can start with half and see how much ratio that is to the ingredients).

• Add in the soy sauce and fish sauce.

• Add the stock into the pan and let it boil gently for approximately 10-15 minutes

• Optional - towards the end whilst boiling add the beaten egg slowly whilst doing a rigourous swirling motion as this will help cook the egg and create ribbons.

• Optional - you can also add in cooked soba noodles and the greens and let them steam cook with the lid on whilst the soup is off.

Step 4: Check the chicken

• The chicken should be cooked through now, drain it and leave it on a chopping board to gently cool.

• Turn the soup off.

• Cut the chicken into chunks and add into your soup.

Step 4: Garnish and serve with chilli flakes and sliced spring onions