Preparation time: 20
Cooking time: 50
30 ml butter
1 medium onion, finely chopped
5 ml crushed garlic
5 ml crushed ginger
1 fresh chilli, finely chopped (optional)
4 chicken breast fillets, cubed
2 cans creamstyle sweet corn
30 ml cornflour
30 g fresh coriander, chopped
Heat thebutter in a large saucepan over a medium heat, then braise the onion until golden. Add the garlic, ginger, chilli andcubed chicken, and braise for a further 10 minutes. Add 2,5 litres water and 10mlsalt, increase the temperature and bring to the boil. Reduce the heat and simmer, covered for 30 minutes.
Remove from theheat and shred half the cooked chicken, leaving the remaining cubes whole. Return the chicken to the saucepan, add the sweet corn and bring the soup back to the boil over a low heat.
Mix the cornflour with a little water and add to the soup, stirring constantly until slightly thickened. Add the chopped coriander andsimmer for a further five minutes.
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