Spicy Corn Soup With Shredded Chicken

• 2 tbsp vegetable or peanut oil
• 5 cobs corn, husks and silk removed, kernels cut from cobs
• 1 None large yellow onion, finely chopped
• 2 tsp garlic, minced
• 1 tbsp ginger, finely grated
• 1 tbsp chili paste
• 8 cups low-sodium chicken stock
• 1 lb chicken breasts
• 1 oz cilantro, chopped

1. For the soup, heat half the oil in a large heavy saucepan over medium high heat. Add half the corn and the onion and saute for 3 mins or until the onion is softened. Add the garlic, ginger and chili paste. Cook for 30 seconds or until fragrant. Stir in the stock, bring to a boil then reduce to heat to medium and simmer.
2. Heat the remaining oil in a large frying pan over medium high heat. Brown the chicken for 5 mins on each side, until cooked through. Transfer to a plate. Cover with foil and allow to rest for 5 mins. Shred.
3. Place the remaining corn and 2 tbsp water in a microwave-safe bowl, cover with plastic wrap and microwave for 5 mins, or until tender. Transfer to a food processor or blender and puree until almost smooth. Stir into the soup along with the shredded chicken and heat for 5 mins, stirring occasionally. Remove from heat, season and stir in half the cilantro. Ladle into serving bowls. Serve topped with the remaining chicken, remaining cilantro and some freshly ground pepper.

vegetable, cobs corn, yellow onion, garlic, ginger, chili paste, chicken, chicken breasts, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/21239 (may not work)