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Asian Corn and Chicken Soup

From

April​/May 2005

Asian Corn and Chicken Soup

Our Asian Corn and Chicken Soup recipe boasts big, assertive flavors, and is easily and quickly prepared using basic supermarket ingredients. Corn and coconut milk blended together until smooth and creamy form a rich, exotic-tasting base for the soup. We sautéed red pepper flakes, garlic, and ginger together briefly to lend the soup a spicy, deep flavor. Poaching skinless pieces of either breast or thigh-meat chicken directly in the soup helped minimize cleanup. We finished the soup with cilantro and lime juice for a bright, authentic flavor.

Serves 4 to 6

Coconut milk and ginger give this creamy American classic an Asian twist. Simmer the soup gently, as strong heat will cause the coconut milk to break. Serve as first course or a light main course.

Ingredients

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