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

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