thai chicken and baby cOrn sOup

AuthorHeather WallaceCategoryDifficultyBeginner

Heat things up this Valentine's Day since it's bitter cold outside with this spicy corn soup!

Don't like it hot? No problem, just remove the seeds and membranes from the serrano pepper or omit it all together...but if you really like it hot just add another pepper.

I absolutely love finding new and exciting soup recipes (or old recipes) and revamping them and experimenting with the ingredients...I'm always on the lookout for unique soups to try out. I've adapted this recipe from an old Homestyle Chicken cookbook I have to my tastes and I love it...a unique soup to add to my collection to make again and again!!

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 avocado oil
 1 boneless chicken breast, thinly sliced
 zest of 1 lemon
 2 tbsp ginger, finely grated
 6 green onions, plus more for garnish
 1 serrano pepper, seeded and chopped finely
 4 cups chicken stock
 13 oz can coconut milk
 15 oz can baby corn
 14 oz can creamed corn
 1 tbsp soy sauce
Gather Ingredients...
1

Sauté...
2

Heat a drizzle of avocado oil in a dutch oven over medium and sauté 1 thinly sliced chicken breast until browned and mostly cooked for about 5 Minutes to 7 Minutes.

3

Add the zest of 1 lemon, 2 tablespoons of finely grated ginger, 6 sliced green onions, and 1 serrano pepper finely chopped (remove the seeds and membranes for a bit less spice).

Continue to cook for 1 Minutes.

Simmer...
4

Stir in 4 cups chicken stock and a 13-ounce can of coconut milk and bring to a boil.

Be sure not to cover the pan or the coconut milk will curdle.

5

Stir in a 15-ounce can of baby corn, and a 14-ounce can of creamed corn and simmer for 8 Minutes

6

Add 1 tablespoon of soy sauce and stir to combine.

7

Garnish with additional green onions and slices of serrano pepper (optional).

Serve hot and steamy!

Ingredients

 avocado oil
 1 boneless chicken breast, thinly sliced
 zest of 1 lemon
 2 tbsp ginger, finely grated
 6 green onions, plus more for garnish
 1 serrano pepper, seeded and chopped finely
 4 cups chicken stock
 13 oz can coconut milk
 15 oz can baby corn
 14 oz can creamed corn
 1 tbsp soy sauce

Directions

Gather Ingredients...
1

Sauté...
2

Heat a drizzle of avocado oil in a dutch oven over medium and sauté 1 thinly sliced chicken breast until browned and mostly cooked for about 5 Minutes to 7 Minutes.

3

Add the zest of 1 lemon, 2 tablespoons of finely grated ginger, 6 sliced green onions, and 1 serrano pepper finely chopped (remove the seeds and membranes for a bit less spice).

Continue to cook for 1 Minutes.

Simmer...
4

Stir in 4 cups chicken stock and a 13-ounce can of coconut milk and bring to a boil.

Be sure not to cover the pan or the coconut milk will curdle.

5

Stir in a 15-ounce can of baby corn, and a 14-ounce can of creamed corn and simmer for 8 Minutes

6

Add 1 tablespoon of soy sauce and stir to combine.

7

Garnish with additional green onions and slices of serrano pepper (optional).

Serve hot and steamy!

thai chicken and baby cOrn sOup
(Visited 85 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.