With the winter days fast approaching, it is time to get the soup pot out again. I'm sure a lot of you know how to cook chicken and corn soup, but over the years I have made some changes to the recipe to add my own twist to the recipe, giving it more flavour and heat. Although my kids love sweetcorn, I can find it a little too sweet, so I like adding a few herbs and spices.
This soup is also a great way of using up what is leftover. If you have left over corn from a previous meal or cooked chicken use them in this recipe by chopping up the chicken and adding them to the soup near the end (step 3). Also, there should be no wastage of the coriander as the root, stems and leaves are used.
Once I serve this up, there is never any left.
Ingredients
6 cups of chicken stock
2 long red chillies (add more if you like chillies or leave out if you hate spice)
2 tablespoon grated ginger (optional)
2 tablespoon lime juice
3 tablespoons fish sauce
400g chicken breast, sliced
2 cups of corn kernels (if you like lots of corn, add more)
250g vermicelli noodles (or whatever noodles you prefer, remember to change the time to cook in step 3 accordingly).
1 teaspoon crushed garlic
Coriander (3 roots and stems, washed and finely chopped) and leaves for dressing
Soy sauce
Serves: 4 people
Instructions
Place the stock, chilli, ginger, lime juice, fish sauce and coriander roots (and stems) into a pot and heat over a medium-high heat and bring to the boil. Reduce the heat and cook for a further 3 minutes.
Add the chicken and cook for 3 minutes.
Add the corn and noodles and cook for a further 3 minutes. Stir to ensure the noodles don't stick together or to the base of the pot. Then add the garlic (I tend to add the garlic last when making a soup or sauce as it doesn't get over-cooked and lose its flavour).
Serve in large soup/noodle bowls. Sprinkle with coriander leaves. If you want more flavour add some soy sauce.
As simple as that and very quick to get ready on a cold winter's night when you have had a busy day and everyone is hungry.
The version I am showing you today uses whole corn kernels and is a more brothy base soup. I have another version where I place half cream corn and half corn kernels to make it a thicker soup, with less spice.
Enjoy,
Attracta & the earth passion team.