Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: Paul on April 30, 2009, 10:03:26 am
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Chicken and sweetcorn soup
Serves 4 (or 2 very hungry people!)
1 tin creamed corn
Canola oil
2 spring onions
20 cent size chunk of ginger
2 chicken breasts cut into chunks
1 tablespoon mirin (Asian food shop)
1 teaspoon salt
500ml chicken stock or water
2 tablespoons light soy sauce
1 tablespoon cornflour mixed with 2 tablespoons water and 2 teaspoons sesame oil
1 egg
1 tablespoon black vinegar (Asian food shop)
Blitz spring onion and ginger on 6, scrape down
Add 1 tablespoon Canola oil and cook on speed 2 at 100 C for 3 minutes
Add chicken and blitz on 6-7 until minced
Add mirin and salt and chicken stock
Cook for 15 minutes on 100 speed 1 or 2 (enough to keep it circulating slowly)
Tip out some hot soup into a cup and add the cornflour mixture, stir, then tip this back into TMX
Reduced temperature to 90 C and mix for 1 minute on speed 1 or 2. Turn off heat
Mix egg with a pinch of salt and some oil, and pour on top of soup. Mix on 3-4 for about 30 seconds
Test for seasoning before serving, I like to put some sesame droplets on top
I love chicken and sweetcorn soup. Once when I was 19, I had glandular fever and this was the only thing I could eat. My poor Mum and Dad had to drive daily to a distant restaurant to get it for me - the local one had a yukky version which I did not crave! This is much nicer than those bright highlighter-yellow fluorescent versions you get in cheap Chinese restaurants. This recipe is derived from a crab soup recipe of Stephanie Alexander, who in turn has tweaked it from Irene Kuo. I hate crab, hence the chicken. Stephanie uses fresh sweetcorn, you can but I find the texture is wrong for this soup. Irene uses tinned corn (not creamed corn) but again I think creamed corn gives the right consistency. It would be easy to adapt the recipe and use fresh corn though, maybe cook it a bit longer. I think this has to be my favourite soup.
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creamed corn is REALLY easy to make in the thermomix too ;)
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I suspected it might be! How do I do it?
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We are a chicken soup family too. When my 39 year old daughter is ill, all she wants is some of my chicken soup and at the moment her 4 year old daughter only wants chicken soup (and she isn't sick). Mind you, all that changed the other night when I took them down a casserole dish of moussaka and the little one came back for seconds! Will try your version Paul.
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i can't quit remember LOL but I will google later and remind myself and report back ;)
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I suspected it might be! How do I do it?
If you place a can of corn kernels, including some of the "juice" and blitz on 8 or 9 for 20 or 30 seconds then it should resemble creamed corn, Add more water or "juice" til right consistency.
Raw corn - scrape kernels off cob, blitz, add some water as needed - can't be too difficult ?
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I think that the creamed corn is the best in this recipe . :)
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Thanks TGshaz & welcome to the forum :-* :-* :-* :-* :-*