Whenever someone in my family is feeling poorly, they know that without fail a steaming bowl of this soup will find its way to them as soon as humanly possible. It’s become a tradition of sorts. A mix of traditional Asian style chicken and corn soup with vegie soup, it’s a mother’s way of saying I love you and hope you feel better soon – a culinary hug, of sorts. It hits the spot on a wintery Sunday night too.
1 tablespoon olive oil
1 onion finely chopped
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped chilli
1 diced carrot
1 stick of diced celery
½ red capsicum, diced
6 button mushrooms, sliced
1 litre of chicken stock
6 chicken thighs
100 gm spaghetti (broken in half)
1 X 400 gm can creamed corn
3. Add stock and chicken thighs. Bring to the boil and simmer until chicken is almost cooked through. (About 10 minutes.) Remove chicken and set aside.
4. Add spaghetti and bring back to boil.
5. Dice chicken into small cubes.
6. Once the spaghetti is almost cooked through, add creamed corn, soya sauce, and return chicken to the pot.
7. Bring back to the boil and add egg, whisking it briskly with a fork as it is poured in.
8. Add coriander, shallots. Season with salt and pepper.
9. Serve with toasted sourdough.