Name: Fast chicken and corn soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 Tbsp sesame oil; 4 cloves garlic, crushed; 1 Tbsp finely grated ginger; 4 green onions; 2 cobs corn, kernels removed; 1 litre chicken stock; 1 Tbsp soy sauce; 400g can creamed corn; 1 roast chicken, skin removed and meat shredded; Sliced red chilli and black sesame seeds, to serve; Spring roll dippers; 1 tsp sesame oil; 2 cloves garlic, crushed; 450g storebought slaw salad mix; 8 x 30cm spring roll wrappers, partially thawed; 1 free-range egg, lightly whisked; Vegetable oil, for deep frying

Fast chicken and corn soup

With spring rolls dippers on the side!

bowl of chicken and corn soup with spring rolls on the side

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

What could be more comforting than some chicken and corn soup?

Grab a store-bought roast chook for a speedy shortcut to a piping hot bowl of comfort food. Then, get rolling with just five ingredients for crispy homemade spring rolls!

Ingredients

1 Tbsp sesame oil

4 cloves garlic, crushed

1 Tbsp finely grated ginger

4 green onions

2 cobs corn, kernels removed

1 litre chicken stock

1 Tbsp soy sauce

400g can creamed corn

1 roast chicken, skin removed and meat shredded

Sliced red chilli and black sesame seeds, to serve

Spring roll dippers

1 tsp sesame oil

2 cloves garlic, crushed

450g storebought slaw salad mix

8 x 30cm spring roll wrappers, partially thawed

1 free-range egg, lightly whisked

Vegetable oil, for deep frying

Method

Step 1

Heat sesame oil in a medium saucepan on medium heat. Add garlic and ginger, and cook for 3 minutes, or until fragrant.

Step 2

Thinly slice white part of green onions (set green part aside). Add to pan with corn kernels and cook for 2 minutes. Add stock, soy and creamed corn. Bring to a simmer and cook for 10 minutes, or until thickened and corn is tender. Add chicken and simmer for 2 minutes, or until heated through.

Step 3

Meanwhile, for Spring rolls, heat sesame oil in a large frying pan on medium-high heat. Add garlic and slaw mix and cook, tossing for 2-3 minutes, or until just wilted. Set aside to cool slightly.

Step 4

Put 1 spring roll wrapper, with 1 corner closest to you, on a clean bench or surface. Brush 4 edges of wrapper with a little egg. Put 1 heaped tablespoon of vegetable mixture in the centre.

Step 5

Fold in sides of the wrapper. Then fold over the bottom corner. Roll up from the bottom to the top to enclose filling and form a log. Repeat to use all filling and wrappers.

Step 6

Fill a large, deep frying pan with 5cm of vegetable oil. Heat on medium until hot (180°C). Cook, in batches, for 4-5 minutes or until golden brown. Drain on paper towel. Divide soup between bowls. Thinly slice remaining green part of green onion. Scatter soup with onion, chilli and sesame seeds. Serve with spring rolls.