Chinese Chicken & Corn Soup
This soup can be spiced up with a sprinkle of cumin or paprika, or you can swap the chicken for fresh crabmeat.
Best Health Magazine, November 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp olive oil
- 4 green onions finely sliced
- 1 1/2 tsp ginger grated
- 2 tbsp rice wine or sherry
- 4 cups chicken stock
- 1 chicken breast fillet finely diced
- 2 cups corn kernels
- 1 1/2 tsp cornstarch
- 1 handful coriander roughly chopped
- 1 large red chili seeded and finely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oil in a saucepan over medium heat. Add green onions and ginger, and stir-fry for a minute. Add rice wine and stir for one more minute, then add stock. Add diced chicken and corn. Stir well and bring to a boil. Reduce heat to low and simmer for five minutes.
- Meanwhile, in a small bowl, mix cornstarch with 3 Tbsp (45 mL) of cold water and stir until smooth. Pour paste into soup mixture and stir for a minute, until slightly thick.
- Divide soup equally among four bowls, and garnish with coriander and chili.
Recipe Notes
Per serving: 252 calories, 13 g protein, 10 g fat (2 g saturated fat), 27 g carbohydrates, 3 g fibre, 17 mg cholesterol, 362 mg sodium
