Asian-style Corn Chowder

Name: Asian-style Corn Chowder
Ingredients: 1 stalk lemongrass, bruised; 4 boneless skinless chicken thighs; 1 chicken stock cube; 1 liter water; 1 large onion; 1 clove garlic; 1 small red chile; 2 tablespoons vegetable oil; salt & freshly ground black pepper; 1 (340 g) can sweetcorn; 1 (200 ml) carton coconut cream; 2 tablespoons coarsely chopped coriander; 1 lime

13 ingredients

13 steps

Ingredients

1 stalk lemongrass, bruised
4 boneless skinless chicken thighs
1 chicken stock cube
1 liter water
1 large onion
1 clove garlic
1 small red chile
2 tablespoons vegetable oil
salt & freshly ground black pepper
1 (340 g) can sweetcorn
1 (200 ml) carton coconut cream
2 tablespoons coarsely chopped coriander
1 lime

Directions

1

Put the lemongrass, chicken, stock cube and a litre of cold water in a large saucepan.
2

Bring to a boil, lower the heat and simmer for 15 minutes until the chicken is cooked.
3

Skim away any froth on the surface.
4

Meanwhile, peel and finely chop the onion, chilli and garlic.
5

Heat the oil in a frying pan and saute the onion, chilli and garlic until they are softened.
6

Discard the lemongrass.
7

Chop the chicken into small pieces and season the meat with salt and pepper.
8

Set aside.
9

Drain the sweetcorn, then add the contents of the frying pan along with the corn to the stock.
10

Heat through with the coconut cream.
11

Use a hand blender to blitz the soup until it is almost smooth.
12

Return to a clean pan, stir in the chicken and reheat.
13

Just before serving, stir in the coriander with a lime wedge on the side.