Chicken, pork & sweet corn soup kind of day, today.
The basic recipe is from Gousto Cooking, but I added some chillies, extra ginger & garlic, lemon juice and leftover pork stock & some pork pate that was a little too chunky & gamey to use on toast.
The recipe below, builds on Gousto's recipe with the additions that I would use for myself.
For a vegan/vegetarian version, drop the chicken or substitute it with mushrooms/tofu and replace the chicken stock cube with a vegetarian stock cube.
The noodles make this a one pot meal. If you just want a plain light soup without the carbs, drop the noodles
This recipe makes 2 bowls of soup.
Ingredients:
1 large chicken breast or 2 thighs - boneless
4 cloves garlic - peel and finely chop (or grate)
15g or 2" ginger - peel and finely chop (or grate)
1 tbsp Shaoxing wine (optional)
1 tbsp soy sauce (2 sachets)
1 chicken stock cube
2 wheat noodle nests
2 tbsp cornflour
1 tin (150g) of sweetcorn or frozen
1 tbsp soy sauce (2 sachets)
1 chicken stock cube
2 wheat noodle nests
2 tbsp cornflour
1 tin (150g) of sweetcorn or frozen
good squeeze of lemon juice
10g (3.5 tsp) sesame seeds toasted
2 spring onions finely sliced
10g (3-4 stalks + leaves) fresh coriander chopped
2 spring onions finely sliced
10g (3-4 stalks + leaves) fresh coriander chopped
2 - 5 green chillies chopped fine
1 tbsp toasted sesame oil
vegetable oil - sunflower/canola
salt to taste
a kettle on the boil
Method:
Dissolve the chicken stock cube in 600ml boiled water – this is your chicken stock
Put the cornflour in a bowl and gradually stir in 100ml boiled water, then whisk to a smooth paste
Tip: the cornflour and water paste will help thicken your soup!
Put the wheat noodle nests with a pinch of salt in a pot and cover them with boiled water until they're fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite
Once done, drain and return to the pot with a drizzle of vegetable oil (this stops them sticking together)
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat
Once hot, add the chicken breast and cook on both sides for 3 min or until lightly browned (don't worry it won't be fully cooked yet!)
Add both the chopped garlic and chopped ginger to the pan, reduce the heat to medium and cook for 1 min
Add the Shaoxing wine, soy sauce and chicken stock, cover with a lid, and cook for 12-15 min until the chicken is cooked
Once done, transfer the cooked chicken from the broth to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’
Drain the sweetcorn
Keep the pan of broth over a high heat and gradually whisk the cornflour paste into the broth until it's silky smooth and thickened
Add the shredded chicken back to the broth along with the sweetcorn and cook for 2 min or until hot – this is your chicken & sweetcorn soup
Divide the drained noodles among large bowls and ladle over the chicken & sweetcorn soup
Give a good squeeze of lemon juice over each bowl
Garnish with the toasted sesame seeds, sliced spring onion, chopped green chillies, coriander leaves and a drizzle of toasted sesame oil
Put the cornflour in a bowl and gradually stir in 100ml boiled water, then whisk to a smooth paste
Tip: the cornflour and water paste will help thicken your soup!
Put the wheat noodle nests with a pinch of salt in a pot and cover them with boiled water until they're fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite
Once done, drain and return to the pot with a drizzle of vegetable oil (this stops them sticking together)
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat
Once hot, add the chicken breast and cook on both sides for 3 min or until lightly browned (don't worry it won't be fully cooked yet!)
Add both the chopped garlic and chopped ginger to the pan, reduce the heat to medium and cook for 1 min
Add the Shaoxing wine, soy sauce and chicken stock, cover with a lid, and cook for 12-15 min until the chicken is cooked
Once done, transfer the cooked chicken from the broth to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’
Drain the sweetcorn
Keep the pan of broth over a high heat and gradually whisk the cornflour paste into the broth until it's silky smooth and thickened
Add the shredded chicken back to the broth along with the sweetcorn and cook for 2 min or until hot – this is your chicken & sweetcorn soup
Divide the drained noodles among large bowls and ladle over the chicken & sweetcorn soup
Give a good squeeze of lemon juice over each bowl
Garnish with the toasted sesame seeds, sliced spring onion, chopped green chillies, coriander leaves and a drizzle of toasted sesame oil
