Sweetcorn and coconut soup with sesame chicken
A store cupboard wonder! This is a creamy sweetcorn soup with a difference. Fried sesame chicken on top of a smooth, coconutty broth is just what you need on a chilly evening.
Ingredients
- 340g/12oz tin sweetcorn, drained
- ½ x 400ml/14fl oz can coconut milk, shaken
- 1 garlic clove, finely sliced
- 200ml/7fl oz hot chicken stock, made with 1 chicken stock cube
- 6 chicken breast mini fillets
- 1 tbsp sesame oil
- 1½ tbsp sesame seeds
- ½ red chilli, very finely sliced, to serve
- fresh coriander leaves, to serve
- salt and freshly ground black pepper
Method
Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring.
Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through.
Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander.
