We almost made it through winter without being sick! But not quite! So I made this last night (and just ate my leftover portion for lunch!)
This super easy and fast soup is a great pick-me-up any time of year. I've boosted the traditional soup by adding a good serve of greens, and some coriander. I usually have some chicken thighs, bone broth and some frozen corn in the freezer, so it can be pulled together quickly without a visit to the shops!
You can freeze the soup once made and its also great for lunchboxes (well lunch-thermoses!)
This super easy and fast soup is a great pick-me-up any time of year. I've boosted the traditional soup by adding a good serve of greens, and some coriander. I usually have some chicken thighs, bone broth and some frozen corn in the freezer, so it can be pulled together quickly without a visit to the shops!
You can freeze the soup once made and its also great for lunchboxes (well lunch-thermoses!)
 | 6-8 Serves Ingredients: 1.5 - 2cm sq piece of fresh ginger 1 small brown onion or 1/2 bunch of shallots 3 tsp olive oil 1200ml liquid - water, bone broth, stock or combination 600ml water 1 tablespoon of Thermomix stock / 1 tsp vegetable/chicken stock powder (if bone broth is not salted. Omit if your bone broth/stock is already salted) 2 tablespoons of tamari 500g skinless chicken thighs or breasts cut into thin slices (1cm x 5cm) 3 cobs of corn (kernals removed), or 1.5 cups of frozen corn kernals 2 bok choy (finely sliced), or 3-4 handfuls of baby spinach 1/4 bunch coriander - stems and leaves chopped |
To make:
Thermomix:
Place ginger in mixing bowl and chop 2 sec/sp 7. Scrape sides of bowl.
Add Onion/Shallots & chop 2 sec/sp 7. Scrape sides of bowl.
Add olive oil and saute 2 mins/120/sp 1
Add water/stock/broth, tamari & chicken & cook 10 mins/90/sp 1
Add corn and cook 7 min/ 90 / sp 1, add chopped bok choy* & coriander stems and cook 1 min / 90 / sp 1
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Serve topped with coriander leaves.
Stovetop:
Finely grate ginger and chop onion/shallots.
Heat oil in a large saucepan and add ginger, onion/shallots - saute for a couple of minutes until soft and fragrant.
Add water/stock/broth, stock powder/paste (if using) & tamari & sliced chicken and bring to just before boiling, then simmer, stirring occasionally, for 5 minutes.
Add corn and simmer for 5 minutes.
Add bok choy, stir through while simmering for 1 minute.
Serve topped with coriander leaves.
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Keep leftovers for lunch tomorrow or freeze for later!
Thermomix:
Place ginger in mixing bowl and chop 2 sec/sp 7. Scrape sides of bowl.
Add Onion/Shallots & chop 2 sec/sp 7. Scrape sides of bowl.
Add olive oil and saute 2 mins/120/sp 1
Add water/stock/broth, tamari & chicken & cook 10 mins/90/sp 1
Add corn and cook 7 min/ 90 / sp 1, add chopped bok choy* & coriander stems and cook 1 min / 90 / sp 1
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Serve topped with coriander leaves.
Stovetop:
Finely grate ginger and chop onion/shallots.
Heat oil in a large saucepan and add ginger, onion/shallots - saute for a couple of minutes until soft and fragrant.
Add water/stock/broth, stock powder/paste (if using) & tamari & sliced chicken and bring to just before boiling, then simmer, stirring occasionally, for 5 minutes.
Add corn and simmer for 5 minutes.
Add bok choy, stir through while simmering for 1 minute.
Serve topped with coriander leaves.
(if using baby spinach, I add this at the end and don't cook it - it will wilt enough in the hot liquid)
Keep leftovers for lunch tomorrow or freeze for later!
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