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.
Ingredients:
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)
seasoning
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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