Chinese Chicken Soup with Sweetcorn (Thermomix)
This is a classic Chinese restaurant favourite. Chicken Sweetcorn soup is simple to make, healthy and delicious! Preparing the soup is quicker than calling for a takeaway and so much more satisfying.
Ingredients
- 5 gm garlic
- 7 gm fresh ginger
- 1 litre chicken stock Campbells real stock
- 2 x 300 gm creamed corn
- 250 gm chicken thigh fillets cut into 1-2cm wide strips
- 1 Tbs soy sauce light
- 1 Tbs Chinese cooking wine
- 6 green shallots sliced
- 1 Tbs cornflour
- 50 ml cold water
- 2 teaspoon sesame oil
- 2 eggs
- 1 pinch white pepper
Instructions
- Place ginger and garlic in TM bowl. Mince 3 sec/Speed 9.
- Scrape down the bowl.
- Add stock, chicken, soy sauce, Chinese wine, creamed corn, pepper and ½ the shallot to the TM bowl. Cook 20min/Varoma/Speed 1.
- While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
- In another small bowl combine the water and cornflour until smooth.
- When the chicken soup has finished cooking, add the cornflour liquid to the soup. Heat 2min/100 degrees/Speed 2.
- Turn the TM onto 1min/100 degrees/Speed 1. While the machine is running, remove the MC and drizzle the whisked egg into the soup through the hole in the lid.
- Allow the soup to stand for 3 minutes. The egg will cook in the soup in strands and help thicken the soup and add texture.
- Ladle the soup into serving bowls.
- Garnish with reserved shallot and a ½ teaspoon sesame oil.
Notes
If you can't find Chinese cooking wine, a sweet cooking sherry can be substituted.
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Nutrition
Serving: 400gCalories: 202kcalCarbohydrates: 3gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 143mgSodium: 331mgPotassium: 168mgVitamin A: 170IUVitamin C: 0.4mgCalcium: 17mgIron: 0.9mg
Tried this recipe?Let us know how it was!
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