Thai
Thai - Soups
Baby Corn Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 250g baby corn, halved lengthwise
- • 300g chicken breast, sliced
- • 6 cups chicken stock
- • 1 stalk lemongrass, smashed and sliced
- • 3 kaffir lime leaves, torn
- • 3 bird's eye chilies, lightly smashed
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • 100g cherry tomatoes, halved
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Simmer the chicken stock with lemongrass, kaffir lime leaves, and chilies for 10 minutes.
2
Phase 2
Add the chicken and simmer for 5 minutes until cooked through.
3
Phase 3
Stir in the baby corn and cherry tomatoes; simmer 5 minutes more.
4
Phase 4
Remove from heat and stir in the fish sauce and lime juice.
5
Phase 5
Ladle into bowls and garnish with fresh coriander.