Asian-style Corn Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 sauté 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.