Comforting Chicken and Sweetcorn Soup

Name: Comforting Chicken and Sweetcorn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 onion, quartered; 2 cloves garlic; 10 g fresh ginger, peeled; 20 g vegetable oil; 300 g chicken breast, diced into 1.5 cm pieces; 1000 g (1 litre) chicken stock; 340 g canned sweetcorn, drained; 200 g canned creamed sweetcorn; 20 g soy sauce; 15 g rice vinegar; 0.5 tsp white pepper; 2 large eggs, beaten; 20 g cornflour (cornstarch); 40 g water (for slurry); 2 spring onions, chopped, for garnish; 1 tsp sesame oil, for drizzling

Thermomix recipe: Comforting Chicken and Sweetcorn Soup. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 onion, quartered
2 cloves garlic
10 g fresh ginger, peeled
20 g vegetable oil
300 g chicken breast, diced into 1.5 cm pieces
1000 g (1 litre) chicken stock
340 g canned sweetcorn, drained
200 g canned creamed sweetcorn
20 g soy sauce
15 g rice vinegar
0.5 tsp white pepper
2 large eggs, beaten
20 g cornflour (cornstarch)
40 g water (for slurry)
2 spring onions, chopped, for garnish
1 tsp sesame oil, for drizzling

Instructions

Place onion, garlic, and ginger into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
Add the diced chicken breast to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. Ensure chicken is lightly cooked but not fully browned.
Add chicken stock, drained sweetcorn, creamed sweetcorn, soy sauce, rice vinegar, and white pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
Cook 15 min / 100°C / Speed 1 / Reverse. Pause halfway through (after about 7-8 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking.
While the soup is cooking, prepare the cornflour slurry by mixing cornflour with 40 g water in a small bowl until smooth. Beat the eggs in another small bowl.
Add the cornflour slurry to the soup through the lid opening. Cook 2 min / 90°C / Speed 2 / Reverse to thicken.
With the Thermomix still running on Speed 2 / Reverse, slowly pour the beaten eggs through the lid opening in a thin stream. Cook for 1 min / 90°C / Speed 2 / Reverse, allowing the eggs to form ribbons.
To settle the soup and ensure even distribution, cook for a final 1 min / 90°C / Speed 1 / Reverse.
Serve hot, garnished with chopped spring onions and a drizzle of sesame oil.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.