Chinese-Style Chicken and Corn Soup

I made this last night and I have to confess it wasn't perfect so this recipe is really a draft, but I think it's good enough to go :) If you do try it as written here please leave your feedback so i can adjust as needed! i didn't even take a picture as i wasn't happy with how it looked lol

Chinese-Style Chicken and Corn Soup
serves 4-6

2" / 20g fresh ginger, peeled and cut into 2-3 chunks
1 medium onion, peeled and quartered
1-2 chicken breasts (200-500g) with no skin attached, cut into large 2" chunks
10-20g dry sherry
20g sesame oil
30g soy sauce or to taste
1 tspn chicken stock powder if desired
corn kernels cut off 5 cobs of corn, or a 400/440g can of corn, drained
400-440g can of creamed corn
approx 450-500g water, as required
2 egg whites
finely chopped coriander and shallots / spring onions as garnish

1. chop ginger for 3 seconds on speed 6
2. chop onion for 2 seconds on speed 6, remove from thermomix
3. place chicken in and mince on speed 8 for 4 seconds
4. add the onion and ginger back in and cook at 100' for 5 minutes on reverse speed 2
5. add the sherry, sesame oil, stock powder, soy sauce, corn kernels and creamed corn. top with water to come about 1.5-2" below the top of the tmx bowl
6. cook at 90' for 10-15* mins on reverse speed 2
7. cook at 90' for 5 more minutes on reverse speed 2-3** as it starts slowly pour the egg whites in through the top of the lid
8. around 60 secs before finished add the coriander and shallots through the top of the lid to mix through.
9. serve***

* 10 minutes for tinned corn, 15 minutes for fresh
** i found that 2 was a bit too slow for the quantity, but 3 was a bit too fast lol give both a try and see what you think...
*** to make ours go further, and more filling i served them over some fresh rice noodles and finely shredded asian greens

and a new guest blogger and her soup :)

Welcome Lexie! thanks so much for sharing this with us, it looks delicious!

Hi Karen,
I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.

200g red lentils
1 bulb garlic
20g oil
2 onions peeled and quartered
2 small potatoes peeled and quartered
1/2 tsp ground cardamom
1/2 tsp ground coriander
1250g of chicken stock
100g cream
Chopped fresh herbs for garnish

Rinse lentils under cold water.
Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve.
Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency.
Serve with chopped herbs.

note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)

a guest blogger's soup recipe

this sounds delicious!

i got the email the other day from karen (karenlgh on the yahoo group) who is the third karen from canberra with a TMX :D

Hi Karen,
I'm a Karen too. I live in **** and have had my TM for about 3 months. I love the TM. I'm a SAHM to a Boy 4 and a girl just turned 2.
Here's a recipe. It's my take on an entree I had at a French restaurant a couple of weeks ago (it was the annual night out without kidlets!). My other half liked it but said that it was too rich to have a whole bowl of. I, however, wolfed it down and was looking for more. Enjoy!
Best wishes,
Karen

Fennel & Asparagus Soup

1 sml white onion - 5 secs @7 in TM. Cook 2 min @ 100 @ speed 1

200gm fresh aspargus. Snap off the woody stuff. Add 75gm of fennel bulb - 5 secs @ 7.

Add 300gm water, 1/2 teasp salt, 200 gm cream ( I used Bulla light cooking cream - fabulous stuff), 1/2 tbsp fresh dill.

Cook 20min @ 100 @ speed 1. Puree at end for 20 secs @ 7

Garnish with dill sprig.