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25
Chicken and sweet corn soup
1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1
1
⁄
4
cup (750g) cooked and shredded
chicken meat
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
1. Heat the oil in the wok on high sear setting.
2. Add the oil then garlic, corn, and chicken meat
and stir fry for 1 minute.
3. Add the chicken stock and bring to a boil, reduce
the heat to setting 2.
4. Add the egg whites and stir to break them up.
5. Sprinkle with parsley and pepper.
Serve with sliced green onions.
Thai hot and sour prawn soup
‘tom yum goon’
2 Kaffir lime leaves, cut in
1
⁄
2
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms,
sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons (30ml) lime juice
1. Add the first 6 ingredients into the wok and heat
on high sear, when the soup boils, reduce the wok
to a simmer, setting 2, for 5 minutes to infuse
the flavors.
2. Add the tomato and prawns, return to the boil,
simmer for a further 5 minutes or until the prawns
are just cooked, add the lime juice and serve.
Serve with corriander leaves.
6
4-6