Soups

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thumbnail image 1
Preparation time
20min
Total time
1h 5min
Portion
6 portion(s)
Level
easy
  • TM 5
published: 2017/03/24
changed: 2017/03/24
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Ingredients

Chicken and Corn Soup

  • 1 kg chicken thigh fillets, diced
  • 1 litre chicken stock
  • 1/2 cup shallots, chopped
  • 2.5 centimetre fresh,grated ginger, or 1 tsp minced ginger (bottle)
  • 2-4 cloves fresh, finely chopped garlic, or 1 tsp minced garlic (bottle)
  • 1 large can (400+g) creamed corm
  • 1 small can (125) corn kernels or frozen corn, drained and rinsed
  • 1 tbsp chilli sauce, (you can use either sweet chilli or hot chilli)
  • 1 tbsp soy sauce
  • 1 tsp Thermi homemade vege stock paste, or 1 tsp vege stock powder
  • salt, to taste
  • fresh cracked pepper, to taste
  • 20 g sesame or olive oil
  • 2 tbsp cornflour, mixed in a little water
  • 2 eggs lightly beaten, (my recipe calls for just egg whites, but I like to use the whole egg)
  • extra chopped shallots, for garnish
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Recipe's preparation

    Chicken and Corn Soup
  1. 1. Place shallots, ginger and garlic into Thermi bowl. Chop 5 sec/speed 5. Scrape down sides and repeat if necessary.

    2. Add sesame/olive oil and saute 5min/100°C/stir Gentle stir setting"Gentle stir setting" speed.

    3.     Pour chicken stock and vege stock paste into Thermi bowl.

    4. Place diced chicken thigh fillets into both varoma trays and set on top of bowl. Steam 30min/varoma temp/speed 3.

    5.     As chicken cooks, the juices run down into the stock for extra flavour and the chicken doesn't break up.

    6. Remove the varoma trays and add chicken into the bowl with the liquid stock.

    7. Add the creamed corn, corn kernels, chilli sauce and soy sauce to the bowl and cook 5min/100°C/reverse Counter-clockwise operation"Counter-clockwise operation" speed stir Gentle stir setting"Gentle stir setting" .


    8. Gradually add the cornflour mixed with water and continue cooking 2min/100°C/reverse Counter-clockwise operation"Counter-clockwise operation" speed stir Gentle stir setting"Gentle stir setting" .


    9. Gradually add the beaten eggs in a thin stream and continue cooking 2min/100°C/reverse Counter-clockwise operation"Counter-clockwise operation" speed stir Gentle stir setting"Gentle stir setting" .

    10.     Serve in individual bowls and garnish with a little extra chopped shallots.

    11. Enjoy!!!

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.

Recipe's categories:
Asian Main course

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Chicken and Corn Soup TM5
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