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RECIPES
CHICKEN AND SWEET CORN SOUP
Makes 4-6 servings
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, crushed
2 cups creamed corn
1¼ cup cooked and shredded chicken
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
METHOD
1. Set the wok temperature to HIGH
SEAR. Add the oil then garlic, corn, and
chicken meat into the wok and stir-fry
for 1 minute.
2. Add the chicken stock and bring to a
boil, reduce the temperature to heat
setting 2.
3. Add the egg whites and stir to break
them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
THAI HOT AND SOUR SHRIMP SOUP
‘TOM YUM GOON’
Makes 4-6 servings
INGREDIENTS
2 Kaffir lime leaves, cut in ½
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 tablespoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green shrimps, peeled and deveined
2 tablespoons lime juice
METHOD
1. Set the wok temperature to HIGH SEAR.
Add the first 6 ingredients into the wok.
Once the soup begins to boil, reduce the
temperature to heat setting 2. Allow the
flavors to infuse for 5 minutes.
2. Add the tomato and shrimp and return
to the boil, simmer for a further 5
minutes or until the shrimp are just
cooked. Add the lime juice and serve.
Serve with cilantro leaves.
BEW800XL_IB_B12.indd 23 13/09/12 1:24 PM