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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
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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