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 usedĀ 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


veh nice tom yum soup.

i went through a phase where i was a bit obsessed with making this soup. i’m kind of over it now but a few people have asked for the recipe so here it is…

you will need:

1 litre of chicken stock (i use the liquid stuff but you can use stock cubes if you are poor)

2 tbs fish sauce

juice from 2 fresh limes

2 fresh chillis (remove the seeds and just use one if you are a pussy)

knob (ha) of ginger (peeled and sliced)

2 stalks of lemongrass (chopped in half and crushed a bit)

1 tbs sugar

couple of cloves of garlic

handful of coriander (make sure it’s rinsed as it can be gritty)

4 lime leaves


king prawns (it’s good with chicken too)

what to do:

1. bring the chicken stock to the boil, whilst this is heating up prepare the rest of the ingredients.

2. once boiling bring it back down to a simmer and add the ginger, garlic, lemongrass and chilli.

3. leave this for 10 mins and then squeeze in the juice from the 2 limes, add a tablespoon of sugar and the fish sauce. i then like to leave it for another 10 mins just so all the flavour is released into the stock.

4. add the beansprouts and king prawns. this soup is also great is you have leftover chicken knocking about in the fridge that you want to get rid of.

5. serve in nice little soup bowls like mine and it serve hot. as my mum always says “a tepid tom yum is a friend to no one” (stolen from nigel slater)