Thai Chicken and Corn Soup | Recipes.com.au
Thai Chicken and Corn Soup Place stock in a large saucepan over high heat; bring to the boil. Add chicken, mushrooms, corn and ginger; simmer 3 minutes.
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Ingredients
- 2 cups Chicken stock (500ml)
- 250 g Chicken breast fillet, thinly sliced (1 breast)
- 1 cup Button mushrooms, sliced
- 310 g Can of corn kernels, drained
- 130 g Can of creamed corn
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornflour
- 375 mL NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
- 2 tsp MAGGI Seasoning
- 4 Green onions (shallots), sliced
- 1 Egg, beaten
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