Cantonese chicken and corn soup

Cantonese chicken and corn soup

Half a world away from the pasta-loving peoples of Italy, the traditional cooks of Asia have their own long-standing love affair with noodles. Made from such starchy ingredients as wheat, rice, mung beans and buckwheat, noodles are incorporated into the Asian diet in a wide variety of traditional dishes including stir-fries and noodle soups like this one.

In this recipe we simmer delicate rice vermicelli noodles in a tasty broth made with traditional Chinese ingredients including ginger, spring onions, soy sauce and toasted sesame oil. We also use a couple of ready-to-use items — canned creamed corn and rotisserie chicken — which are especially convenient when you want to whip up a quick meal with minimal prep.

Cantonese chicken and corn soup
serves 4
This soup has a delicate golden color and velvety smooth texture and is substantial enough to be eaten as a light meal.
1 tablespoon finely grated fresh ginger
6 cups chicken stock
2 tablespoons Chinese soy sauce
1 teaspoon toasted sesame oil
14 oz (400g) canned creamed corn
2 oz (55g) dried rice vermicelli noodles
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
1 cup shredded skinless rotisserie chicken
2 scallions — thinly sliced
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. ADD the creamed corn, noodles and scallions 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.