Chicken and sweetcorn soup

By: Ainsley Harriott From: Ainsley's Meals in Minutes

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This recipe is classed as easy

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3.33/5 (3 votes cast)

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Prep time:
5 mins
Cook time:
15 mins
Serves:
2

Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...

Ingredients

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Method

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

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Latest Comment

View all comments (7)

A quick, easy and tasty snack.

Gemma01 Gemma01 Posted 21 Sep 2009 1:58 PM
 

Dear Aimslee Like me you always miss something you are reading from a Chinese cook book, like cut the chicken into small pieces. To have a breast floating in a bowl of sweet corn soup is not kosher. Bill.

williamG4147 williamG4147 Posted 11 Sep 2009 10:08 PM
 

yum!!

Anonymous Anonymous Posted 01 Jul 2009 11:39 PM
 

Substituted light soy sauce for lemon juice - perfect

Drewdon Drewdon Posted 16 Feb 2009 1:45 PM
 

Great recipe - used cooked chicken (half at the start

Drewdon Drewdon Posted 16 Feb 2009 1:41 PM
 

Fantastic recipe. Tastes delicious too.

SimonS98951 SimonS98951 Posted 23 Oct 2008 9:13 PM
 

Absolutely gorgeous recipe, tastes really authentic. I added a dribble of sesame oil and soy sauce to the soup at the end of cooking,which made it even better. Also a very economic soup. - 5 stars*****

Jandypandy Jandypandy Posted 31 Aug 2008 3:11 PM