Spiced Chicken and Corn Soup
Serves 4 Prep 20 minutes Cook 35 minutes
Ingredients
1 tablespoon coconut oil
5 spring onions, 12cm of white end sliced and green part thinly sliced on diagonal reserved for serving
1 large red chilli, thinly sliced, plus extra to serve
3 garlic cloves, finely grated
1 teaspoon finely grated ginger
5 coriander roots, chopped, plus 1/3 cup leaves reserved for serving
6 corn cobs, kernels cut from cob, cobs reserved
1Litre Original Almond Breeze
1 chicken breast, halved lengthways
Method
1 In a large saucepan, warm the coconut oil over high heat. Add sliced white end of the spring onion, chilli, garlic, ginger and coriander root and cook for 2 minutes. Add corn kernels, reserving ½ cup to serve and cook for a further 2 minutes.
2 Add corn cobs and Almond Breeze almond milk to the saucepan. Bring to a simmer over medium heat and simmer covered for 20 minutes. Remove and discard the cobs.
3 Add chicken and continue to simmer for a further 10 minutes or until cooked through. Remove chicken and set aside to cool.
4 Meanwhile, transfer soup to a blender and puree until smooth. Season to taste.
5 Shred chicken.
6 Divide soup between serving bowls and top with shredded chicken, reserved corn kernels, coriander leaves, extra chilli and green part of the spring onion.
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