Spicy chicken & corn soup.

Nothing better when its cold than a bowl of piping hot soup. When I go to a Chinese restaurant I find the chicken & corn soup a bit too oily for my taste and I decided to do it my way. I made it and my family loved it so I’m sharing it . Hope you try it and enjoy it as well.


half chicken breast chopped into small pieces

1 onion finely chopped

1 large carrot finely chopped

finely chopped celery

1 teaspoon grated ginger

1/2 teaspoon hot curry

1 teaspoon turmeric

1/4 teaspoon cayenne pepper (optional depends on taste)


1 small tin or 1/2 cup frozen sweetcorn

1 & 1/2 ltr chicken stock

1 large potato grated

Heat oil in a medium pot and fry the onion ,carrot & celery mixing so it doesn’t burn.

Add the spices and chicken .stir and fry until chicken is sealed.

Add the chicken stock and grated potato & corn ,season to taste and when it boils ,simmer on low heat.

Let it simmer for about 35 minutes.

Mix a tablespoonful of cornflour in some water and mix in soup. This will thicken it slightly.

Sometimes I add some  Chinese noodles to the soup. 


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