Curried Chicken And Sweetcorn (Corn) Soup
INGREDIENTS
175 g/6 oz can_sweetcorn_(corn), drained
850 ml /1(1/2) pints/3(3/4) cups chicken stock
350g /12 oz cooked, Iean_chicken , cut-into-strips
16 baby corn cobs
1 tsb Chinese curry powder
1-cm/ 1/2-inch piece fresh root ginger (ginger root), grated
3 tbsp light soy sauce
2 tbsp chopped chives
Method cooking:
1) Place the canned sweetcorn(corn) in a food processor, together with 150 ml/1/4 pint/2/3 cup of the kitchen stock and process until the mixture forms a smooth puree.
2) Pass the sweetcorn puree through a fine sieve, pressing with the back of a spoon to remove any husks.
3) Pour the remaining chicken stock into a large pan and add the strips of cooked chicken. Stir in the sweetcorn (corn) puree
4) Add the baby corn cobs and bring the soup to the boil. Boil the soup for 10 minutes
5) Add the curry powder, ginger and soy sauce and cook for 10-15 minutes. Stir in the chives
6) Transfer the_soup to warm bowls and serve
COOK'S TIP
Prepare the soup up to 24 hours in advance without adding the kitchen ,let cool , cover and store in the refrigerator . Add the kitchen and heat the soup through thoroughly before serving
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