Asian style chicken and corn soup

It is definitely getting colder so we’re all in need of some warming comfort food. This recipe is a nice twist on the old favourite, chicken and corn soup. The fresh coriander and chilli really freshens up the soup! I guarantee this will keep the winter blues away.

Ingredients
1 tablespoon olive oil
400g chicken thigh fillets, chopped
1 brown onion, thinly sliced
2 large cloves of garlic, crushed
4cm piece of ginger, grated finely
1 litre of good quality chicken stock
420g can creamed corn
310g canned corn kernels. drained
A dash of fish sauce
1 long red chilli, thinly sliced (and deseeded if you prefer)
½ bunch fresh coriander, chopped

Method
1. In a hot deep pan, heat olive oil and add onion. Cook until onion is translucent (do not allow to colour) and add chicken. Cook chicken until sealed all over.
2. Add garlic and ginger to the chicken and cook for 1 to 2 minutes. Again, do not allow garlic and ginger to brown (this changes the flavour of the garlic and ginger and may cause them to go bitter).
3. Add the stock, creamed corn, corn kernels and the dash of fish sauce. Bring to the boil, reduce heat and simmer for 15 minutes until the chicken has cooked.
4. Divide soup amongst 4 bowls. Garnish with the coriander and chilli.