Chicken and Corn Soup
Chinese-restaurant-style chicken and corn soup, made in the Thermomix in about 30 minutes with almost no effort.
This is the soup you order every time from the local Chinese takeaway, except why would you when you can make it yourself in less time than delivery takes. Super simple and nothing to it. The kids could manage this one.
There’s nothing clever here and that’s the point. A few pantry staples, one Thermomix bowl and thirty minutes. It’s the thing to make when someone’s under the weather, when the week has gone sideways, or when you simply want something warm that tastes like more effort than it was.
A splash of sesame oil and a scatter of spring onion at the end is non-negotiable. Everything else is up to you.
Serving Pairings
On the side: prawn crackers, spring rolls, steamed pork buns or pan-fried dumplings.
For a bigger meal: serve before a simple stir-fry or fried rice.
Toppings at the table: sliced spring onion, coriander, chilli oil, white pepper and a little soy sauce for people to add their own.
Bread option: crusty bread or buttered toast soldiers for the kids.
We are nothing if not soup central, make sure you check out our Souper Bowl cookbook in store now or join the Insider Club to get the e-version for free.
Need
- 2 brown onion peeled and quartered
- 2 stalks celery, roughly chopped
- 1 large carrot roughly chopped
- 50 Grams fresh ginger peeled and sliced
- 6 cloves garlic peeled
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 chicken thigh fillets roughly diced
- 20 Grams chinese cooking wine
- 1 Litre liquid chicken stock
- salt and pepper to taste
- 2 Tins creamed corn
- 1 Tin corn kernels, drained
- 4 spring onions, sliced finely.
Do
- 1
Place onion, celery, carrot, ginger, garlic and EVOO into the mixing bowl and chop 5 sec/speed 6. Saute 5 min/120°C/speed 1.
- 2
Add chicken, chinese cooking wine, stock, salt and pepper and cook 20 min/100°C/Reverse/speed 1.
- 3
Shred chicken 10 sec/Reverse/speed 4. (This may not be necessary as it may have self shredded depending on how small the pieces of chicken were.)
- 4
Add all the corn and spring onions. Cook 5 min/100°C/Reverse/speed 1.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
