Thai
Thai - Soups
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
- • 2 ears fresh corn, kernels cut off and cobs reserved
- • 250g chicken breast, finely diced
- • 6 cups chicken stock
- • 2 eggs, beaten
- • 2 tbsp fish sauce
- • 1 tsp white pepper
- • 1 tbsp cornflour mixed with 3 tbsp water
- • 3 spring onions, sliced
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Simmer the chicken stock with the corn cobs for 15 minutes to build flavour, then discard the cobs.
2
Phase 2
Add the diced chicken and corn kernels; simmer for 6 minutes.
3
Phase 3
Stir in the fish sauce and white pepper.
4
Phase 4
Add the cornflour slurry and simmer until the soup turns glossy.
5
Phase 5
Slowly drizzle in the beaten eggs, stirring to create ribbons.
6
Phase 6
Ladle into bowls and top with spring onions and coriander.