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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Chicken and Sweet Corn Soup
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
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Recipe is created forTM 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.
Comments
Love this recipe! Thank you for sharing.
Kids and I love this recipe! On weekly rotation here!! So easy that Miss 3 loves helping out!!
The whole family loved this soup even though everyone arent usually soup lovers.
5 Stars - Used exactly what is in the receipe (exept S&P whisked in the whole eggs) and the exact directions and found this soup amazing. Made another batch straight away as I had all the ingredients out to freeze. If I remember I'll try and update on how the defrosted version ends up.
I made this yesterday very nice
This soup is really yummy! As previous comments suggested, I added a little Chinese cooking wine and some tamari.......definately making this soup again
Taste sensation! I will add less water next time as it's a thin consistency. Raleigh Mobile Truck Repair
Found it slightly bland so added paprika, 3 baked capsicum strips and some italian herbs and black pepper and gave it 2 more minutes on reverse speed 2. Was nice.
Great Recipe, i only changed the ginger and used fresh. Kids (8yo & 11yo) enjoyed it too!
Came across this recipe today when I was looking for a quick and easy soup while I have the flu. I used a thumb size piece of fresh ginger (chopped with the onion in step 1). Also added soy sauce as others suggested. Doesn't need corn flour as the eggs did the job perfectly.
An absolutely delicious and perfect winter warmer, which I will make again.
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