CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Spicy Chicken And Sweetcorn Soup

1

  • Overview
  • Ingredients
    14 items
  • Directions

Spicy Chicken and Sweetcorn Soup is a comforting and flavorful dish perfect for chilly days. This quick and easy recipe combines tender chicken, sweetcorn, and aromatic spices in a creamy coconut milk base. Garnished with spring onions and fresh coriander, it’s a delicious winter warmer that can be adjusted to suit your taste preferences.

  • 30g butter
  • 15ml oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 5ml grated fresh ginger
  • Chopped chili to taste
  • 4 chicken breast fillets, cut into very small pieces
  • 400g tin of sweet corn
  • 400g tin of corn kernels, drained
  • 400ml coconut milk or cream
  • 400ml chicken stock
  • 60ml chopped spring onion
  • Chopped fresh coriander for serving
  • Salt and black pepper to taste (or use 15ml fish sauce instead of salt)

  • Fry the onion and garlic in the butter and 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 3 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.