Soups

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thumbnail image 1
Preparation time
5min
Total time
22min
Portion
7 portion(s)
Level
--
  • TM 5
published: 2014/11/23
changed: 2017/08/29
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Ingredients

Chicken and Sweet Corn soup

  • 1 onion, peeled and quartered
  • 20 grams olive oil
  • 1/2 level teaspoon Ginger, ground
  • 420 gram Can creamed corn
  • 315 gram corn kernels, fresh or 420g canned
  • 600 grams water
  • 1 teaspoon sesame oil
  • 1 heaped tablespoon vegetable stock concentrate
  • 3 fillets chicken thighs, cut into strips
  • 2 level tablespoons cornflour, mixed with water
  • 2 tablespoons water
  • 2 egg whites, or whole eggs, lightly whisked
  • 1 spring onion, green part only, sliced, to serve
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  • Spatula TM5/TM6
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Recipe's preparation

    Chicken and Sweet Corn Soup

  1. Add onion to bowl, chop 3 seconds, speed 7.

    Scrape down sides of bowl.

    Add olive oil and ginger, sauté 2 minutes, 100 deg, speed 1.

    Add corn, creamed corn, water, sesame oil, stock paste and sliced chicken.Cook 15 minutes, 100 deg, reverse, speed 1.

    In the last 2 minutes of cooking increase the reverse speed to 2 and slowly drizzle the cornflour and water mixture through the lid. Then add the egg whites by slowly drizzling through the lid or replacing the MC and pouring the egg onto the lid to dribble through.

    Serve topped with spring onion.

Tip

You can pour the egg on to the lid with the MC on and let it slowly drip through. I've also used the whole egg to save wasting the yolk. Just add the broken yolk after the white or whisk it first.

If you don't have fresh corn you can use a can of corn kernals instead. You can also just use two cans of creamed corn. 

I use the emptied creamed corn can to measure out the water being added to make sure I get every last kernal.

I sometimes add 2 cloves of garlic with the onion and substitute fresh or crushed ginger for the powder if I have it. 

Serve in small bowls with Chinese spoons for an authentic experience.

This freezes really well, just leave out the spring onion and add it after reheating. I slice the whole bunch of spring onions and freeze it in a Tupperware container, then just stir some through the hot soup before serving. 

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Chicken and Sweet Corn Soup
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