Spicy Chicken and Sweetcorn Soup

(Serves 4-6)

 

This soup takes less than 30 minutes to prepare and is the BEST winter warmer!! If you don’t like “spicy” – leave out the ginger and the chilli.  The crunchy spring onions added just before serving adds a lovely texture the soup.  I prefer the soup slightly thickened, but it is up to you!

30 g butter
15 ml olive oil
1 onion, chopped
2 garlic cloves, crushed
5 ml grated fresh ginger
chopped chilli to taste
4 chicken breast fillets, cut into very small pieces
400 g tin of sweet corn
400 g tin of corn kernels, drained
400 ml coconut milk or cream
400 ml chicken stock
100 ml chopped spring onion
chopped fresh coriander for serving
salt and black pepper to taste

METHOD:

Fry the onion and garlic in the butter and olive oil for a few minutes until soft and starting to brown. Add the ginger and chilli and the chicken pieces and cook for a few minutes whilst stirring.
Add the chicken stock and the coconut milk/cream, sweet corn and the corn kernels and simmer for 5 minutes
Add the chopped spring onion and taste to adjust seasoning (add more salt and pepper if needed). Serve with fresh coriander
VARIATION: If you like the soup thicker, mix 30 ml cornflour with a little water to make a paste and mix it into the coconut milk or cream before you add it to the soup.

 

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