Chinese Chicken and Sweetcorn Soup
Thermomix recipe: Chinese Chicken and Sweetcorn Soup. Ready in 40 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 15 g vegetable oil
- 2 garlic cloves, peeled
- 2.5 cm fresh ginger, peeled
- 15 g light soy sauce
- 300 g sweetcorn kernels
- 1500 g chicken stock
- 27 g cornflour
- 50 g cold water (for slurry)
- 200 g cooked chicken breast, shredded
- 2 large eggs, whisked
- 15 g sesame oil
- 2 spring onions, washed and finely sliced, for garnish
Instructions
- Place garlic cloves and ginger into the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
- Add 15 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
- Add 300 g sweetcorn kernels and 15 g light soy sauce to the bowl. Cook 2 min / 100°C / Speed 1 / Reverse.
- Pour 1500 g chicken stock into the bowl. Place the simmering basket onto the lid instead of the measuring cup to allow steam to escape. Cook 10 min / 100°C / Speed 1 / Reverse.
- While the soup is cooking, in a small bowl, combine 27 g cornflour with 50 g cold water and mix until a smooth slurry forms. Set aside.
- After 10 minutes, pause the Thermomix. Carefully remove the simmering basket. Scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking.
- With the simmering basket back on the lid, set the Thermomix to 3 min / 90°C / Speed 2 / Reverse. Gradually pour the cornflour slurry through the lid opening while the blades are turning to thicken the soup.
- Add 200 g shredded cooked chicken breast to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse to warm through.
- Reduce the temperature to 80°C. With the Thermomix running at 1 min / 80°C / Speed 1 / Reverse, slowly drizzle the 2 whisked eggs through the lid opening to create delicate egg ribbons.
- Add 15 g sesame oil. Stir 10 sec / Speed 1 / Reverse.
- Serve the soup hot, garnished with finely sliced spring onions.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.