Chicken & Corn Soup



2 tbsp oil
200g chicken breast, finely chopped
½ cup finely chopped carrots
½ cup finely chopped cabbage
1 tsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
Dash of soy sauce
2 tsp white vinegar
418g creamed style corn
3 cups chicken stock
Salt to taste
¼ cup water
2 tbsp cornflour (for thicken)
Spring onions, sliced

Chilli & Soy Vinaigrette:
1 tsp oil
⅛ cup white vinegar
⅛ cup soy sauce
3 green chillies, thinly sliced


In a bowl, mix together all the ingredients for the vinaigrette and set aside. Heat oil in a deep pot over medium heat. Add garlic paste and sauté for 30 seconds then add chicken, salt and coarse black pepper. Stirring occasionally cook until chicken is fully cooked through. Add in chopped cabbage, carrots, vinegar and dash of soy sauce. Sauté for 4 minutes then pour in creamed style corn, chicken stock and salt (if needed). Stir well and bring to a boil. In a bowl make a slurry by mixing together ¼ cup water and 2 tbsp cornflour. Over medium heat, add cornflour slurry and stir constantly till soup thickens. Serve topped with the sliced spring onions and chilli, soy vinaigrette.

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