Thermomix Chicken Corn Soup
This Chinese-style Thermomix Chicken and Corn Soup is comforting and delicious and quick and easy to make.
Servings: 4 servings
Calories: 276kcal
Ingredients
- 2 spring onions (green onions/scallions)
- 1 clove garlic
- ½ inch piece ginger
- 15 g oil
- 1 chicken breast approx. 220g
- 25 g plain flour
- 1 420 g can creamed corn
- 500 g chicken stock / broth
- 1 teaspoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 egg whisked
- chopped spring onions to serve
Instructions
- Top, tail and roughly chop spring onions and add to the Thermomix bowl together with the peeled garlic and ginger. Chop for 5 seconds / speed 5.
- Scrape down the bowl. Add oil and saute for 3 minutes / 100 degrees / speed 1.
- Meanwhile, cut the chicken into small strips (approximately the size of your little finger).
- Add the chicken and flour to the bowl. Cook for 1 minute / 90 degrees / speed 2.
- Add the creamed corn, stock, soy sauce and Chinese cooking wine to the bowl. Cook for 15 minutes / 100 degrees / speed 1 with the simmering basket on the lid in place of the MC.
- Set the Thermomix timer to 1 minute / speed 1. Pour the whisked egg through the hole in the lid and allow to mix.
- Divide into bowls and sprinkle with chopped spring onion to serve.
Notes
1. Remember that the better the stock you use, the better the soup will taste. I use a homemade chicken bone broth or our Thermomix chicken stock paste diluted with water. You can also use a shop-bought broth.
2. Subsitutes for Chinese Cooking Wine include dry sherry, mirin and cooking sake.
If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.
Nutrition
Calories: 276kcal | Carbohydrates: 32g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 654mg | Fiber: 2g | Sugar: 7g