Food: Corn, Coriander and Chicken Soup
I’m pretty excited about this recipe and could happily have it for dinner at least once a week. For me it ticks every box; it’s easy, perfect for a make-ahead weeknight dinner, is super healthy and absolutely delicious. You could leave the chicken out if you like and add some chilli too if that’s not going to bother any little people at the table. I tend to put a little bowl of chopped chilli on the table so we can add at will.
Chicken and corn soup with coriander ‘cream’
1 tbsp coconut oil
2 onions, diced
6 cloves garlic, peeled and finely chopped
2 tsp sea salt
1 tsp turmeric
1 tsp cumin
500g chicken thigh fillets, roughly chopped
4 corn cobs
4 cups chicken stock 1 tbsp. freshly-squeezed lime juice
½ cup raw cashews, soaked (4 hours minimum)
1 tbsp. freshly-squeezed lime juice
1 cup coriander (leaves only)
½ cup water
1 tbsp honey
1 tsp. sea salt
Heat the oil in a large saucepan over medium.
Add the turmeric and cumin and cook for a minute, then toss in the onions and garlic and cook for about five minutes.
Add the chicken and cook until browned all over for a few minutes.
Slice the corn kernels from the corn cobs and then throw these in too.
Cook, stirring well for a few more minutes.
Pour in the stock and let simmer for about 20 minutes.
Meanwhile, make the coriander ‘cream’ by whizzing all ingredients together until nice and smooth.
When the soup is cooked, reserve about 1 cup of the corn kernels and then use a stick blender (or transfer the lot to a stand-alone blender) and whizz until smooth.
To serve, stir the fresh lime juice through the soup. Ladle into bowls, top with some of the reserved kernels, a spoonful of the coriander cream and a coriander leaf or two. Yum!
Credit must go to the beautiful blog My New Roots for inspiring this recipe, I added the chicken and made a few other little changes but the cashew and coriander ‘cream’ is essentially straight from that blog’s clever author Sarah Britton. Thank you!