Spicy Corn and Ginger Soup with Chillies, Shallots and Home Made Chicken Stock.

Chicken Soup. Medicine for the soul. The ultimate comfort food and oh so very versatile. Here’s another of my family’s favourite soups. Spicy Corn and Ginger Soup with Chillies and Shallots. This soup is fresh, light and very moreish. Its also very quick and easy to make. While you could make this soup with pre-packaged chicken or vegetable stock, the addition of home made chicken stock elevates this simple soup into something truly special. I know. I’ve made it both ways and can definitely taste the difference.

I’m pretty sure this soup entered my repertoire as one of  Bill Granger’s recipes. It has been tweaked and altered over the years to  cater to my family’s particular tastes and idiosyncrasies  My husband and I used to eat a very similar version of this soup at his eponymous cafe Bills in Darlinghurst.  A very long time ago when there was only one Bills in Sydney. I am pleased to say the original cafe is still there on the very same corner in Liverpool St.  And I have to say it’s still as fabulous today as it was all that time ago. Hip and happening, yet almost timeless. A true Sydney stalwart.

Spicy Corn and Ginger Soup with Chillies, Shallots and Home Made Chicken Stock.

Serves 4 -6

2 tablespoons vegetable oil
1 spanish onion, finely diced
8 finely sliced green spring onions
1 long red chilli, finely sliced
1 garlic clove, minced or grated
2 tablespoons fresh ginger, minced or grated
4 corn cobs, shucked, kernels freshly cut from the cob
8 cups (2 litres) chicken stock or vegetable stock
4 tablespoons tamari soy sauce
2 tablespoons dry sherry
1/4 teaspoon white pepper
2 teaspoons sugar
sea salt flakes to taste
coriander leaves to serve

HEAT oil in a large (4 litre capacity) saucepan over medium heat.
ADD spanish onion and cook stirring occasionally for 5 minutes until soft and translucent.
ADD spring onions, chilli, garlic and ginger and cook for about 2 minutes until fragrant.
ADD corn kernels and continue to cook for 3 – 5 minutes, stirring well.
POUR in chicken stock and bring to a gentle simmer.
COMBINE soy sauce, sherry, sugar and white pepper in a cup and add to the soup.
SIMMER for a further 10 minutes. Check seasoning and add sea salt to taste if required.
LADLE into bowls and garnish with coriander.

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