Does anyone have any tasty recipes for thai chicken and sweetcorn soup?

chicken and sweetcorn soup recipe





Ingredients (serves 4)


1L (4 cups) chicken consomme


2 (about 200g each) single chicken breast fillets


1 tbs light soy sauce


2 tsp finely grated fresh ginger


1 tbs cornflour


60ml (1/4 cup) water


1 x 420g can creamed corn


1 x 300g can corn kernels, rinsed, drained


100g shaved ham, thinly sliced


2 egg whites


1 tsp sesame oil


6 green shallots, ends trimmed, thinly sliced diagonally


Salt %26amp; freshly ground black pepper


Method


Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.


Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.


Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.


Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.


Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.Does anyone have any tasty recipes for thai chicken and sweetcorn soup?
Thai Chicken recipes:


http://search.foodnetwork.com/food/recip鈥?/a>





Sweet Corn Soup recipes:


http://search.foodnetwork.com/food/recip鈥?/a>Does anyone have any tasty recipes for thai chicken and sweetcorn soup?
THAI CHICKEN





4 chicken breasts, cut


1 cup salsa


1/3 cup peanut butter


2 teaspoons soy sauce


2 teaspoons balsamic vinegar


1 teaspoon molasses


2 teaspoons water


1 teaspoon chili powder


1/2 teaspoon ground ginger


1/2 teaspoon garlic powder


1 teaspoon sesame seed


2 teaspoons oil


3 cups rice, cooked





Bring to boil salsa, peanut butter, soy sauce, vinegar, molasses and water, stirring often. Keep warm.


Combine chili powder, ginger and garlic powder in plastic bag. Add chicken strips to bag and shake to coat.





In skillet or wok, stir-fry chicken in oil over meduim-high heat, 2-3 min. or until cooked.





Spoon sauce over rice on plates; arrange chicken and sprinkle with sesame seed.





Optional: Garnish with green onion and chives.
Try out this site www.kuali.com . It's part of The Star paper and the recipe featured in it as by Amy Beh. Simple and easy to follow.
This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?