Soups Recipes - Chicken and Sweetcorn Soup

  
 

Soups Recipes - Chicken And Sweetcorn Soup

Ingredients

  • 3 tbsp vegetable oil

  • 1 1/2 inch piece of fresh green ginger, peeled and chopped

  • 2/3 cup (125g) finely chopped cooked chicken meat

  • 4 dried mushrooms, soaked in cold water for 30 minutes, drained and stalks removed

  • 14 oz (400g) can sweetcorn, drained

  • 2 1/2 cups (600ml) chicken stock

  • 1 tsp sugar

  • 2 tsp cornstarch, mixed to a paste with 1 tbsp water

Method:

  1. Heat the oil in a large saucepan. When it is hot, add the ginger and stir-fry for 2 minutes. Add the chicken meat and stir=-fry for 2 minutes.

  2. Chop the mushrooms if they are large, then stir them into the pan with the sweetcorn. Pour over the stock and sugar. Bring to the boil, reduce the heat to low and simmer the soup for 10 minutes.

  3. Stir in the cornstarch mixture unit the liquid thickens slightly and becomes translucent. Serve at once.