my fave chicken and sweetcorn soup.

it’s sunday, i’ve got a sore throat, and i’m feeling sorry for myself. this soup has just been made to cure me. i went through a stage a few months ago where i was obsessed with making winter warmer soups and then this became my favourite. it’s just like the one you get from the chinese takeaway but healthier and tastier and so so easy. make this for your friends and they will have at least 3 bowls, trust me.

this version is with pasta and mange tout but you can add anything you want because this is your soup and you should have it how you like it.

you will need:

knob of peeled ginger

1tbsp cornflour mixed with 2tbsp water

chicken (i’m using two breasts shredded)

1 litre chicken stock

glug of fish sauce

glug of soy sauce

chilli flakes (as much as you want)

2 cloves of garlic

2 eggs (whisked)

one tin of sweetcorn

spring onions

coriander (to garnish)

black pepper

optional extras:

mange tout

pasta – i used fettucini

big squirt of sriracha hot chilli sauce

what to do:

1. bring the chicken stock to the boil, then add the garlic, ginger, soy sauce, fish sauce and chilli. leave to simmer for 5 mins

2. add the cornflour paste to thicken the soup

3. now add the pasta, mange tout, sweetcorn, chicken and leave to simmer for 10 mins

4. whisk the eggs then gently trickle into the soup so it forms nice little strands (this is my favourite bit)

5. serve in special bowls and garnish with chopped spring onion and coriander (this bit is really important!)

6. feel better

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chilli salt squid.

You will need:

500g squid (cleaned)

1 egg (whisked)

cornflour (for coating the squid)

4 spring onions

2 cloves of garlic

1 red chilli

rock salt

handful of coriander

if you are going to make this i recommend you get the fish man to clean the squid for you as i found the experience quite hideous and my hands smell like a mermaid now. if you don’t know how to clean a squid there a loads of tutorials on youtube, this is the one i watched

what to do:

1. finely chop the chilli, garlic and spring onion.

2. fry in a little oil (don’t rub your eyes like i did, chilli eye hurts)

3. once you have cleaned your fish separate the tentacles from the squid body.

4. lay the squid out flat on a chopping board and split down the length. cut into squares and then score the inside of the fish in cross-hatch pattern (making sure not to go all the way through)

5. coat the pieces of squid in the egg and then in the cornflour

6. heat the oil in a large frying pan and then drop in your squid

7. fry the squid in small batches until golden brown (this takes about 2-3 minutes) then place on kitchen paper to drain the excess oil

8. season the squid with rock salt and pepper, then add the chilli, garlic and spring onion

9. garnish with coriander and serve