Spicy Chicken And Sweetcorn Soup – Christine Capendale

Ingredients

• 30g butter
• 15ml oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 5ml grated fresh ginger
• Chopped chili to taste
• 4 chicken breast fillets, cut into very small pieces
• 400g tin of sweet corn
• 400g tin of corn kernels, drained
• 400ml coconut milk or cream
• 400ml chicken stock
• 60ml chopped spring onion
• Chopped fresh coriander for serving
• Salt and black pepper to taste (or use 15ml fish sauce instead of salt)