Bec's Table Chicken And Corn Soup with Egg Ribbons

Edit

Recipe's preparation

Prepping the Corn

Open the Tin & Drain: Scoop out a couple of tablespoons of whole corn kernels and set them aside. We will add these to the finished soup for pops of corn flavour.

Toss the rest of the corn into your Thermomix. We're talkin' a quick chop—just pop the MC in and set it for 6 seconds/speed 5. Then remove the chopped corn and add it to the bowl you set aside earlier (with the whole corn kernels). Don't worry about cleaning the bowl for the next step.

Add your garlic and ginger to the TM bowl and chop 8 seconds/speed 7. If you like you can scrape down and repeat to make the chunks finer.

Chicken Time

Slice & Dice: Cut your chicken thigh fillet into bite-sized pieces. The smaller, the better if you want it to cook quicker!

Into the Thermomix: Place the chicken pieces, oil, and cornflour. Set it to cook for 10 minutes/120°C/reverse speed +1. We're going for tender and flavourful here, but we don't want too much colour!

Bringing It All Together

Add the stock pot, water, (or 500g of chicken stock), the reserved corn, and the white parts of the shallots to your Thermomix bowl.

Place the TM basket on top of the lid and cook for 10 minutes / 100°C / reverse speed + slow stir.

Eggy Ribbons: While that's cooking, grab an egg and whisk it in a small jug or bowl. When the timer dings, you need to be ready; set your Thermomix back to 100°C, reverse speed, + slow stir"Gentle stir setting" . Slowly pour the whisked egg through the hole in the lid to create those dreamy eggy ribbons. This should only take around 30 seconds. Do it slowly so you don't break them up too much.

Garnish & Serve: Sprinkle your bowl with some chopped spring onions (the green bits, of course!) and a few thin slices of chilli for that extra kick, if you like that. If not, "forget about it." Oh, that sounded Italian. 🤪