Chinese Chicken and Corn Soup

Chinese Chicken and Corn Soup

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 8, 2017.
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with Edamame and Toasted Seeds

Ingredients

CHINESE CHICKEN AND CORN SOUP

  • 1 teaspoon sesame oil, for cooking
  • 1 brown onion, finely diced
  • 2 cups chicken stock
  • 3 cups boiling water
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • ¾ teaspoon salt
  • 200g red kumara, scrubbed and diced 1cm
  • ½ head cauliflower
  • 1 capsicum, core and seeds removed and diced 1cm
  • 1½ cups frozen corn
  • 550g sliced chicken breast
  • 1 cup frozen, shelled edamame beans
  • 3 cloves garlic, finely chopped or minced
  • 1 tablespoon finely grated ginger
  • 2 tablespoons chopped coriander leaves and stalks
  • 1 teaspoon sesame oil
  • Pinch of chilli flakes/powder or cayenne pepper (optional)

TOASTED SEEDS

  • 40g pumpkin and sunflower seeds
  • 2 teaspoons soy sauce

TO SERVE

  • 1 tablespoon chopped coriander leaves and stalks

Steps

  1. Bring a full kettle to the boil. Heat sesame oil in a large pot (with a lid) on medium heat. Stir-fry onion for 3 minutes. Add stock, water, vinegar, soy sauce, salt and kumara. Cover and bring to a simmer on mediumhigh heat. Cook for about 5 minutes, stirring occasionally. While soup is simmering, dice cauliflower 1-2cm.
  2. Add cauliflower, capsicum and corn to pot and cook for 3 minutes, covered, until cauliflower and kumara are tender. While soup is cooking, pat chicken dry and season.
  3. Add chicken to soup, ensuring pieces are separated and completely submerged. Cover and bring to a simmer. Once simmering, reduce heat to medium and cook for 2-4 minutes (depending on thickness), or until chicken is just cooked through. Take care as chicken will overcook quickly. Remove from heat.
  4. While soup is cooking, heat a small, dry fry-pan on medium heat. Toast seeds for about 2 minutes, until fragrant, tossing regularly. Remove pan from heat and toss through soy sauce. Set aside.
  5. Use a slotted spoon to remove chicken pieces from soup and use two forks to roughly shred or dice. Set chicken aside.
  6. Return soup to medium-high heat. Stir through edamame, garlic, ginger, coriander, sesame oil and chilli/cayenne (if using) and bring to a simmer. Cook for about 1 minute, until fragrant and edamame are hot through. Season to taste. Remove from heat and return chicken to soup.
  7. spoon Chinese chicken and corn soup into bowls. Top with toasted seeds and coriander.

Nutritional Information

Energy 1816 kj
434 kcal
Protein 43.6g
Carbohydrate 34.2g
Fat 12.3g