Best Curried Sweetcorn Soup Recipes

CURRIED SWEETCORN SOUP

Curried sweetcorn soup image

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

Provided by Cassie Best

Time 55m

Number Of Ingredients 16

Ingredients

2 tbsp rapeseed oil
1 large onion , finely chopped
2 crushed garlic cloves
1 red or green chilli , chopped
1 carrot , peeled and finely chopped
1 celery stick , finely chopped
1½ tsp ground turmeric
11/2 tbsp mild or medium curry paste
1 chicken or vegetable stock cube
50g red lentils
400ml coconut milk
800ml boiling water
250g frozen sweetcorn
halved soft-boiled egg
coriander leaves
green chilli slices

Steps:

Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

Nutrition Facts : Calories 393 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

CURRIED SWEETCORN SOUP WITH CHICKEN

Curried sweetcorn soup with chicken image

This twist on the traditional Chinese sweetcorn soup has a subtle curry flavour. It's delicious, quick and easy to prepare

Provided by Ken Hom

Categories Lunch, Soup, Supper

Time 30m

Number Of Ingredients 10

Ingredients

450g fresh sweetcorn cob or 280g/ 10oz canned sweetcorn, drained
225g skinless, chicken breasts , thinly sliced into long shreds
1 egg white , plus 1 egg, beaten
2 tsp sesame oil
3 tsp cornflour
1.2l chicken stock
1 tbsp Shaohsing rice wine or dry Sherry
1 tbsp curry powder or paste
1 tsp sugar
2 spring onions , finely chopped, to garnish

Steps:

If you're using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside - you should end up with about 280g.
Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white - about 20 secs. Remove with a slotted spoon and drain well.
Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
Ladle into a large bowl, garnish with the spring onions and serve straight away.

Nutrition Facts : Calories 246 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2.2 milligram of sodium