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Corn and Chicken Soup

With Laura Faire

Corn and Chicken Soup

Serves 4
Preparation time 5 minutes
Cooking time 7-10 minutes

Simple and quick this soup is perfect on a chilly autumnn evening.

2 cobs corn, husked
3 chicken thighs, chopped
10 spring onions, white ends only, chopped
2 slices fresh ginger
1 clove garlic, crushed
1 fat bunch coriander
1 teaspoon sugar
2 cups chicken stock
1 cup light coconut milk
1/2 teaspoon chilli flakes

Slice the corn from the cobs.
Heat a little oil in a large saucepan, and add the corn, chicken, spring onion, ginger, garlic and coriander roots and stalks (reserve the leaves to garnish).
Cook until fragrant, add the sugar, chicken stock, coconut milk and chilli flakes and bring to the boil. 
Simmer for 5 minuts or until the chicken is cooked.
Serve garnished with coriander leaves and sliced green part of the spring onion.

(Broadcast: 13 Apr 2012)

Recipe from