Chicken and corn soup.
Cook time: 30 mins | Prep time: 15 mins | Serves: 4
Ingredients.
1 brown onion, finely diced
3 garlic cloves, finely chopped
3 corn cobs, kernels removed
2 liters chicken broth
1 cup coconut cream
2 cups shredded chicken - poached chicken breast/bbq chicken/TCK chicken from broth recipe.
2 heaped teaspoons, cornflour
3 eggs, lightly whisked
salt and pepper
Garnish:
5g chives, chopped
soy sauce to taste
cracked pepper
Method.
1. In a large heavy-based saucepan on low to medium heat add 30ml olive oil, onions and teaspoon of salt. Cook for 6 minutes.
2. Add garlic and corn kernels. Stir and cook for 4 minutes.
3. Add chicken broth and bring to a simmer for 10 minutes. Add coconut cream, chicken and simmer for 5 minutes
4. Place cornflour into a small bowl and add some liquid from the pot. Mix until smooth and pour the cornflour mixture back into the pot.
5. Stir and turn heat off. Pour the lightly whisked eggs into the pot and stir 3 times then let sit for 5 minutes with the lid on.
6. Serve with chopped chives, cracked pepper, soy sauce.
