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Ingredients
6 portion(s)
Chicken and Sweet Corn Soup
- 40 g Grapeseed Oil, or mild flavored olive oil
- 1 Small Red Onion or Shallot, Skin removed, cut in half
- 3 cloves garlic, Skin removed
- 3 cm fresh ginger, Skin removed (use a teaspoon to scrape off skin)
- 3 cans Creamed Corn (420g cans)
- 50 g sesame oil
- 30 g soy sauce
- 15 g cornflour
- 500 g chicken tenderloins, Cut into thirds
- 500 g chicken stock
- 2 eggs, Cracked into a bowl, set aside
- 2 spring onions, Finely sliced
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30min
Preparation 5minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Add Oil, Onion, Garlic and Ginger to the bowl. Place on lid and MC and Chop 5 seconds/Speed 8. Scape down inside of bowl and repeat until it is a fine consistency.
Cook for 3 mins/120 degrees/speed 1. - Add to the bowl, Creamed Corn, Sesame Oil, Soysauce and Cornflour. Place the Chicken Tenders into the steaming basket, then place that inside the bowl. Pour the Chicken Stock over the Chicken Tenders until it reaches the Max line, or untill the Chicken is covered in liquid.
Place Lid and MC on.
Cook for 20 mins/100 degrees/"Counter-clockwise operation" speed 3. - At the end of the 20 mins, being very careful and using the Thermomix spatular, remove the basket and tip the Chicken into the bowl. Cook for a further 4 mins/100 degrees/speed 3.
This should have shredded the chicken for you. - Set again to to 3 mins/100 degrees/"Counter-clockwise operation" speed 2. While the blades are moving, remove MC, tip eggs into the hole in the lid, then add the spring onion.
- To serve, sprinkle over some of the green reserved Spring Onion and season to taste.
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Accessories you need
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Simmering basket
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Spatula TM5/TM6
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Tip
This is a thick and creamy version, if you prefer it a bit thinner, Only use 2 cans of Creamed Corn and more Chicken Stock.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentLoved this soup....
Loved this soup.
Just like Asian sweet corn soup. I added an extra cam of soup at the last step.
Michelle Darby
Lady Thermomixalot
This is the best soup ever!!
This is the best soup ever!!
Absolutely delicious! It is very thick so read the...
Absolutely delicious! It is very thick so read the notes first unlike me lol but still so nice thick!
Super easy to make and absolutely delicious!
Super easy to make and absolutely delicious!
Thank you van der Ploeg:
Thank you van der Ploeg:
Beautiful soup, just like you have at the local...
Beautiful soup, just like you have at the local Chinese restaurant. Thanks for sharing!
So sorry! Yes, the 420g cans
So sorry! Yes, the 420g cans
This looks delicious....do you use the large size...
This looks delicious....do you use the large size tins of creamed corn?
I have done this recipe . Turned out Yummi and...
I have done this recipe . Turned out Yummi and easy to make.