One of Australia's best-known soups is chicken-corn soup. Made with soy sauce, ginger root and corn, the soup is both fresh and salty and sweet. - RECIPE AND RECIPE TEXT: JONAH FREUD | PHOTOGRAPHY: MITCHELL VAN VOORBERGEN | WINE TIPS: MARJOLEIN SCHUMAN
Oceania: chicken corn soup
What you need (4 people)
- 3 corn cobs
- 2 l chicken stock
- 2 tbsp gingerroot, grated
- 4 spring onions, in rings
- 4 tbsp soy sauce
- 4 chicken thighs (boneless and skinless)
- 2 tbsp cornstarch
- 2 eggs
- ½ bunch of coriander, finely chopped
- freshly milled pepper
This is how you make it
Using a sharp knife, cut the corn kernels loose from the cobs. Bring the stock to the boil together with the ginger root, half the spring onions and the soy sauce. Dice the chicken thighs and add them to the stock. Cook for 20-25 minutes until the chicken is cooked. Then add the corn kernels. In a small bowl, stir the cornstarch with 3 tablespoons of hot stock. Pour this into the pan with the stock and cook for a while until the soup starts to thicken. Beat the eggs in a small bowl and, while stirring with a whisk, pour this into the pan of hot soup. Remove the pan from the heat, stir in the coriander and season with freshly ground pepper.
More recipes?
This recipe is from: MEMMISJ, THE JEWISH WORLD CUISINE ACCORDING TO JONAH FREUD | CARRERA CULINAIR | ISBN: 9789048861804 | € 35
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