Ingredients
- 4 cobs of corn, husks and silk removed
- 2 litres homemade chicken stock (stock cubes are okay)
- 2 Tbsp oil
- 1 small onion, finely diced
- 2 Tbsp fresh ginger, finely sliced or grated
- 1 clove of garlic, crushed
- ½ tsp salt
- ¼ tsp fish sauce
- 1 ½ tsp light soy sauce
- Pinch of sugar
- 2 free range eggs, lightly beaten
- 1 Tbsp finely chopped spring onions or snipped chives
- Pinch of fresh chilli, finely chopped (optional)
SWEETCORN SOUP (2)
Method
- Firstly run a fork down the corn kernels to split the skins, then run a sharp knife down the cob to remove the kernels
- You should end up with around 3 cups of corn kernels
- Heat the oil in a medium size pot over a medium heat, add the onion, garlic, ginger and salt for 1 minute
- Add the chicken stock, corn and the cobs (they will be discarded later) and bring to the boil
- Reduce the heat to low and simmer gently for 30 minutes
- You may need to remove any scum that has risen to the top this will keep your stock clear
- Remove the corn cobs and discard, adjust seasoning and now add the soy sauce and beaten egg
- I do this in a thin stream, stirring constantly with a fork
- As soon as you see the egg forming fine ribbons remove from the heat
- Serve in warm bowls sprinkled with spring onions and a pinch of chilli if desired
Comments
This is a simple and fresh variation on the traditional chicken and corn soup. Using fresh, sweet
and crunchy corn is a delightful addition
Thank you to Rosedale Orchard for supporting this demonstration.
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