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Chicken Soup with Sweetcorn

A classic Asian Style soup, loved by young and old. The inspiration comes from a cookery course I did in Thailand where we enjoyed a family holiday. The secret to the intense corn flavour lies in first making a stock from the corn cobs before cooking the soup.
Chicken Soup with Sweetcorn
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You Will Need:

Corn Stock
  • 3 fresh sweet corn mealies, kernels cut off the cob and reserved
  • 4½ cups (1.125 l) boiling water
Garnish
  • 3 spring onions, finely sliced
  • 2 small red chillies, finely sliced
  • onion flowers (optional)
Chicken Soup
  • 2 skinless chicken breast fillets
  • Ina Paarman’s Green Onion Seasoning
  • 1 T (15 ml) cornflour (Maizena)
  • 2 T (30 m) canola oil
  • 1 medium onion, finely chopped
  • 1 T (15 ml) freshly grated ginger
  • 4 cups (1 l) corn stock
  • 4 x 25 g Ina Paarman’s Liquid Chicken Stock
  • reserved sweet corn kernels

Ina’s Tip

Instead of the Liquid Chicken Stock use 2 T (30 ml) of our Chicken Stock Powder.

Method:

Corn Stock

Pour the boiling water over the stripped sweetcorn cobs.

Cover with a lid and simmer for 35 minutes.

Remove the cobs and discard. (Our chickens love them!)

Soup

Season the chicken breasts on both sides with Green Onion Seasoning and dust with the cornflour.

Preheat a medium-sized heavy-based saucepan.

Add oil and briefly brown the breasts lightly on both sides, don’t cook them right through.

Remove and keep on the side.

Add a little more oil if needed and brown the onion seasoned with 1 t (5 ml) Green Onion Seasoning.

Add and stir through the grated ginger once the onions are lightly browned.

Add the sweet corn stock, Liquid Chicken Stock and reserved sweet corn kernels.

Simmer for 20 minutes.

Slice the chicken into fine strips across the grain and add to the soup.

Simmer very gently for another 5 minutes.

Taste for seasoning.

Add the sliced spring onions and sliced chillies.

Garnish with onion flowers if available.

Chicken Soup with Sweetcorn

A classic Asian Style soup, loved by young and old. The inspiration comes from a cookery course I did in Thailand where we enjoyed a family holiday. The secret to the intense corn flavour lies in first making a stock from the corn cobs before cooking the soup.
Chicken Soup with Sweetcorn

You Will Need:

Corn Stock
  • 3 fresh sweet corn mealies, kernels cut off the cob and reserved
  • 4½ cups (1.125 l) boiling water
Chicken Soup
  • 2 skinless chicken breast fillets
  • Ina Paarman’s Green Onion Seasoning
  • 1 T (15 ml) cornflour (Maizena)
  • 2 T (30 m) canola oil
  • 1 medium onion, finely chopped
  • 1 T (15 ml) freshly grated ginger
  • 4 cups (1 l) corn stock
  • 4 x 25 g Ina Paarman’s Liquid Chicken Stock
  • reserved sweet corn kernels
Garnish
  • 3 spring onions, finely sliced
  • 2 small red chillies, finely sliced
  • onion flowers (optional)
Ina’s Tip

Instead of the Liquid Chicken Stock use 2 T (30 ml) of our Chicken Stock Powder.

Method:

Corn Stock

Pour the boiling water over the stripped sweetcorn cobs.

Cover with a lid and simmer for 35 minutes.

Remove the cobs and discard. (Our chickens love them!)

Soup

Season the chicken breasts on both sides with Green Onion Seasoning and dust with the cornflour.

Preheat a medium-sized heavy-based saucepan.

Add oil and briefly brown the breasts lightly on both sides, don’t cook them right through.

Remove and keep on the side.

Add a little more oil if needed and brown the onion seasoned with 1 t (5 ml) Green Onion Seasoning.

Add and stir through the grated ginger once the onions are lightly browned.

Add the sweet corn stock, Liquid Chicken Stock and reserved sweet corn kernels.

Simmer for 20 minutes.

Slice the chicken into fine strips across the grain and add to the soup.

Simmer very gently for another 5 minutes.

Taste for seasoning.

Add the sliced spring onions and sliced chillies.

Garnish with onion flowers if available.

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