This recipe was created because I had a couple of corn cobs in the fridge after hubby had gone back to work, and I wasn’t keen on just doing meat and 3 veg kind of meal!
Ingredients:
- x2 corn cobs, kernels removed
- 1 chicken breast, diced
- 1 leek, finely sliced
- 1/2 can chickpeas
- 1 potato diced
- 1 carrot diced
- 1/2 sweet potato, diced
- 2 cloves garlic, crushed
- 25g butter
- 1Tblsp corn flour
- 4C chicken stock
- 1 tsp sesame oil
- Coriander, finely chopped
- 2cm turmeric, grated
- 1cm ginger, grated
- 2-3 chilis, choped
- 1 egg, lightly beaten
- 1 tsp light soy sauce
- salt & pepper to taste
Method:
- On stovetop, melt butter with garlic, leek (keep some to garnish), potato, carrot and sweet potato into large pot. Add 2/3 corn kernels and chicken stock and simmer till potato is tender.
- Remove from heat and let cool. Use stick blender to blend and to thicken soup.
- Cut chicken into small pieces, approximately size of kernels. Place chicken into bowl, stir through corn flour and soy sauce. Mix well and set aside to marinade.
- Once the stock is brought to a gentle boil, stir in marinated chicken, swirling to separate the pieces.
- Slowly drizzle beaten egg into the soup.
- Season with salt and pepper, and sesame oil. Turn off heat and garnish with remainder of coriander, leeks and chili.
- Serves 2
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