Prepare an excellent warming soup for a light winter lunch or a great start to a family dinner, because it can be served with Chinese dishes, curry sauce or even roast. And if you offer croutons fried in garlic oil to the soup, it will be even tastier.
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You will need
- - one fillet from a large chicken breast;
- - 450 g of fresh, frozen or canned corn;
- - a bunch of green onions;
- - 8 leaves of young spinach;
- - 4 fresh twigs of cilantro for decoration;
- - 3 cups of chicken stock;
- - 2 teaspoons of soy sauce;
- - 2 tbsp. tablespoons of fat cream;
- - 1 teaspoon of salt;
- - 0.5 teaspoon black pepper;
- - 2.5 tbsp. tablespoons of corn starch.
Instruction manual
1
Finely chop the chicken breast, sprinkle it with salt and freshly ground black pepper.
2
If you use canned corn when cooking this dish, be sure to remove all the water from the can before pouring the grains into the food processor. Pour the corn into a food processor and chop it a little.
3
Pour the chicken stock into the pan and boil. Put the chicken in the broth and cook for 2-3 minutes. Add the corn, finely chopped green onions and spinach leaves. Cook a little more.
4
Mix corn starch with 2 tablespoons of water, then add to the soup and continue stirring until the soup thickens. Add, stirring, soy sauce and cream, then shake lightly. Pour the soup into bowls, garnish with cilantro and serve.