Description
This Thai-Inspired Chicken & Sweetcorn Soup brings warmth and flavor with every spoonful. Sweetcorn and coconut milk give it that perfect comforting touch.
Ingredients
Units
Scale
- 1 bunch spring onions, chopped (save a handful for garnish)
- 2 cups shredded cooked chicken (chicken breasts work best)
- 2 cans cream-style sweetcorn
- 1 can of coconut milk
- 100 ml fresh cream
- 2 packets 2-minute noodles, flavor sachets removed
- 4 cups (1 liter) chicken stock (or 4 stock pots dissolved)
- 2 tsp (10 ml) sesame oil
- 1/4 cup (60 ml) light soy sauce
- 1 tsp grated ginger (optional but recommended)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a big saucepan, heat 2 tsp sesame oil over medium heat.
- Add 1 tsp grated ginger and 1 clove garlic.
- Let it sizzle for a few seconds!
- Stir in 4 cups chicken stock, 2 cans cream-style sweetcorn, 2 cups shredded chicken, 1 can coconut milk, and ¼ cup soy sauce. Bring to a gentle simmer.
- Break up the noodles before adding so they don’t clump.
- Drop them into the pot and cook until soft, about 5 minutes.
- Add 100 ml fresh cream, taste, and season with a bit of salt and pepper if needed.
- Right before serving, toss in spring onions to keep that crunch and lovely color.
- Ladle into bowls and garnish with the reserved spring onions or a drizzle of sesame oil. Cozy, quick, and so satisfying!
Notes
Created, Prepared, Tasted, and Tested by Priscilla Huxford
