Chicken & Corn Soup
PREP 10 MIN•COOK 15 MIN
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.
Number of servings
1 tin of corn kernels (400g) drained
1 tsp fresh ginger finely grated, or 1 tsp ground ginger
2 cups (500ml) chicken stock
350g skinless chicken thighs (fully trimmed) sliced
100g frozen podded edamame defrosted
1 1⁄2 spring onions 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 spring onion (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 spring onion.
1707 kJ / 409 cals
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