This is such an easy soup and mostly made from pantry items. You can puree it or leave it in delicious chunky pieces. Its really tasty, nutritious and comforting and I crave it every time I am feeling a little bit poorly!
Ingredients (serves 4)
4 corn cobs
2 tbs peanut oil
1 white onion, finely diced
3cm knob ginger, finely minced
1 garlic clove, finely minced
1⁄2 cup Shao Hsing wine
6 cups chicken stock or broth
1 large chicken breast, cut into thin slices
3 tbsp coriander, chopped
3 tbs light soy sauce
2 eggs, lightly beaten
1 tsp sea salt
1. Start by removing the corn kernels from the cobs, using a sharp knife.
2. Pre-heat the sesame or peanut oil into a large heavy-based non stick saucepan and cook the onion, garlic, ginger for a couple of minutes. Add the wine and let it reduce for another couple of minutes. Add the corn and cook for a further minute, add the stock. Let it simmer for 45 minutes on medium heat.
3. Remove impurities from the surface, add the chicken to poach in the soup, season with soy sauce & coriander and let it simmer for another 5 minutes. Stir in the egg for a few seconds.
4. Serve into large bowls and garnish with a sprinkle of coriander and extra garnishes.