This Chinese takeout classic is one of the quickest, tastiest soups going around. Up the flavor by seasoning with a dash of soy sauce, fish sauce or sesame oil.
DF
EF
GF
NF
2 cans of corn kernels (14 oz) drained
2 tsp fresh ginger finely grated, or 1 tsp ground ginger
4 cups (1L) chicken stock
700g skinless chicken thighs (fully trimmed) sliced
200g frozen podded edamame defrosted
3 scallions sliced
Blend or process half of the drained corn until smooth.
Combine blended corn in a large saucepan with remaining corn, ginger and stock.
Partially cover the pan, bring to the boil over medium heat, reduce to a simmer and cook for 5 minutes.
Add chicken, edamame and most of the scallion (save some for garnishing) and cook for 4-5 minutes or until the soup returns to a simmer and the chicken is cooked through.
Serve scattered with remaining scallion.
Energy (kJ)
1707 kJ / 409 cals
Protein
42.2 g
Fat
13.5 g
Sat. Fat
3 g
Carbs
27.3 g
Sugar
5 g
Fiber
5.5 g