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Chinese Chicken and sweetcorn soup


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Ingredients

6 person(s)

soup

  • 1 brown onion, Cut in half
  • 2-3 garlic cloves, peeled
  • 15 g ginger, stem, peeled
  • 20 g olive oil
  • 1 level tsp ground turmeric
  • 2 level tsp Sweet chilli sauce
  • 800 g chicken broth
  • 20 g Vegetable stock paste
  • 250 g boneless skinless chicken thighs, Cubed 2-3 cm
  • 420 g creamed corn, canned
  • 420 g canned sweet corn kernels, drained
  • 2 level teaspoons soy sauce
  • 2 level teaspoons fish sauce
  • 2 tablespoons cornflour, gluten free
  • 50 g water
  • 2 eggs
  • 2 tablespoons sesame oil, to drizzle
  • 4 sprigs coriander, chopped, for garnish
  • 1-2 long red chilli, sliced, for garnish
  • 4 spring onions, sliced, for garnish
  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
    • Appliance TM 5 image
      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

  1. 1. Place 1 Brown onion cut in half
    2-3 Garlic cloves, peeled
    and 15 g Ginger fresh, peeled into bowl
    chop 3 sec/speed 5
    2. Scrape down bowl.
    3. Weigh 20 g olive oil into bowl
    Saute 5 min/120°C/speed 1.
    4. Add 1 level teaspoon turmeric
    2 level teaspoons Sweet chilli sauce
    Cook for 2 min/120°C/speed 1
    5. Add 800 g Chicken bone broth
    Add 20 g Vegetable stock paste
    Add 250 g chicken thighs(diced)
    Add 410g tin creamed corn
    Add 410g tin corn kernels
    Cook 15 min/100°C//speed 1
    6. In measuring cup put 2 tbsp Corn Flour
    Add 50g water stir and add to bowl.
    Add 2 teaspoons of soy sauce
    And 2 teaspoons of fish sauce to bowl
    Cook 3 min/100°C//speed 1
    7. Whisk eggs in a small bowl, with measuring cup on set speed to 20 sec//speed 2 and tip egg into lid. Allow egg to drip into soup.
    8. Drizzle with sesame oil. Serve hot with Coriander, sliced red chilli and spring onion.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can use leftover cooked chicken in this recipe.


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.

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