Chicken and sweetcorn soup

Chicken and sweetcorn soup

By
From
Zest
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Ian Hofstetter

Chicken and sweetcorn soup is often served with ‘egg flowers’. Whisk an egg lightly and stir it quickly through the soup just before serving.

Ingredients

Quantity Ingredient
2 cups low-salt chicken stock
2 cups water
1/4 cup sherry
1 tablespoon ginger, grated
3 garlic cloves, crushed
1 chicken breast fillet, thinly sliced
400g creamed corn
50g baby corn, halved lengthwise
1/2 bunch choy sum, sliced
6 green onions, sliced
salt-reduced soy sauce, to serve (optional)
crusty bread, to serve

Method

  1. In a large saucepan combine the stock, water, sherry, ginger and garlic. Bring to the boil then lower the heat and simmer for 3 minutes.
  2. Stir in the chicken and corn and simmer for 5 minutes. Add the choy sum and green onions and simmer for another minute.
  3. Ladle the soup into bowls and serve immediately with a drizzle of soy sauce if desired. Accompany with crusty bread.

Variations

  • –125 g of thinly sliced button mushrooms can be added to the soup.

    –Add some sliced chilli for added bite.

Super ingredient: Choy sum

  • Choy sum, like other Asian greens, is rich in beta-carotene, fibre, vitamin C and folate, as well as being an important source of calcium and iron. Because of their lower levels of oxalic acid (a compound that interferes with mineral absorption), the iron and calcium in Asian greens is more readily absorbed than from the traditional Western leafy greens such as spinach and silver beet.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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