Showcasing the Mediterranean diet and Asian diet  


Cantonese chicken and corn soup



Cantonese chicken and corn soup
This soup has a delicate golden color and velvety smooth texture and is substantial enough to be eaten as a light meal.

1-inch piece of fresh ginger—peeled
3 cups chicken stock
1 tablespoon soy sauce
½ teaspoon sesame oil
¾ cup canned creamed corn
1 oz (30g) dried rice vermicelli noodles
1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water
½ cup skinless rotisserie chicken breast—finely shredded
1 scallion (spring onion)—thinly sliced

CRUSH the piece of ginger with the side of a large knife blade, keeping it in one piece. PUT the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. REDUCE the heat and simmer for 3 minutes, then remove the piece of ginger. ADD the creamed corn, noodles and scallion and simmer for a further 3 minutes. STIR in the cornstarch paste and keep stirring as the soup thickens. ADD the shredded chicken breast, warm through, then serve.

Variations: Replace the chicken with shredded fresh crab, surimi or flaked canned tuna.

  Miso Soup with Tofu and Mushroom. Traditional Japanese miso soup with cubes of silken tofu, sliced mushrooms and scallions.

  Thai-spiced Sweet Potato Soup. A velvety-smooth soup accented with Thai seasonings.

  Pho Bo. A hearty Vietnamese soup containing thin slices of poached beef, rice noodles and a selection of delicate vegetables.

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