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Curried Chicken et Corn Soup

Tender cooked chicken strips and baby corn cobs are the main flavours in this delicious clear soup, with just a hint of ginger.

ingredients

serves 4
175 g (6 oz) can sweetcorn (corn), drained
850 ml (1 1/2 pints) 3 3/4 cups chicken stock
350 g (12 oz) cooked, lean chicken, cut into strips
16 baby corn cobs
1 tsp Chinese curry powder
1 -cm (1/2 inch) piece fresh root ginger (ginger root), grated
3 tbsp light soy sauce
2 tbsp chopped chives

method

1. Place the canned sweetcorn (corn) in a food processor, together with 150 ml (1/4 pint) 2/3 cup of the chicken stock and process until the mixture forms a smooth puree.

2. Pass the sweetcorn puree through a fine sieve (strainer), pressing with the back of a spoon to remove any husks.

3. Pour the remaining chicken stock into a large saucepan and add the strips of cooked chicken. Stir in the sweetcorn (corn) puree.

4. Add the baby corn cobs and bring the soup to the boil. Boil the soup for 10 minutes.

5. Add the Chinese curry powder, grated fresh root ginger and light soy sauce and stir well to combine. Cook for a further 10 - 15 minutes.

6. Stir the chopped chives into the soup.

7. Transfer the curried chicken and corn soup to warm soup bowls and serve immediately.

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