Easy Side Asian

Sweet corn soup

Name: Sweet corn soup
Yield: 4
Cuisine: /asian
Ingredients: 3 eschalots, finely chopped; 2cm piece (10g) ginger, finely chopped; 1 long green chilli, finely chopped, plus extra sliced chilli to serve; 50g unsalted butter; 5 corn cobs, kernels sliced; 5 cups (1.25L) Chicken Style Liquid Stock; 1/4 cup (60ml) Chinese rice wine (shaohsing – from Asian food shops); 1 tbs light soy sauce; 2 tsp rice wine vinegar; Sesame seeds, to serve; Shredded long green shallots, to serve

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by Phoebe Wood

Nov 02, 2018

This sweetcorn soup is the perfect starter or side with an Asian-themed dish, serving 4 as part of a shared meal.

3 eschalots, finely chopped
2cm piece (10g) ginger, finely chopped
1 long green chilli, finely chopped, plus extra sliced chilli to serve
50g unsalted butter
5 corn cobs, kernels sliced
5 cups (1.25L) Massel Chicken Style Liquid Stock
1/4 cup (60ml) Chinese rice wine (shaohsing – from Asian food shops)
1 tbs light soy sauce
2 tsp rice wine vinegar
Sesame seeds, to serve
Shredded long green shallots, to serve

Method

1.

Place eschalot, ginger, chilli and butter in a large saucepan over medium-low heat. Cook, stirring occasionally, for 5-6 minutes or until softened. Add corn kernels and stir to coat. Add stock and shaohsing, and bring to a simmer. Cook, stirring occasionally, for 12-15 minutes or until corn is very soft. Add soy and rice wine vinegar. Transfer half soup to a blender and whiz until smooth. Return to pan. Divide soup among bowls and scatter with extra green chilli, sesame seeds and shallot to serve.

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