Asian Corn and Chicken Soup

Southeast Asian soups are typically quickly cooked affairs that rely on big, assertive ingredients for flavor, not long cooking the way western-style soups do. We wanted an Asian-style, chicken soup that we could prepare from basic supermarket ingredients. Here’s what we discovered:

Test Kitchen Discoveries

• Corn and coconut milk blended together until smooth and creamy form a rich, exotic-tasting base for the soup.
• Sauté red pepper flakes, garlic, and ginger together briefly to lend the soup a spicy, deep flavor.
• Poach skinned pieces of either breast or thigh-meat chicken directly in the soup to minimize cleanup.
• Finish the soup with cilantro and lime juice for bright, authentic-tasting flavor.