The weather is getting cooler and with it, I crave all things warm and cozy. I have simplified the popular Asian soup recipe for the Thermomix which is also a favourite to order when dining in at the local Chinese restaurant. My version is also very thick, chunky and heart warming – the perfect meal to warm away the cold chills.

Prep and Cooking Time – 20 minutes | Serves – 4 to 6

INGREDIENTS

– 25g spring onions (2 pieces)

– 2 cloves of garlic

– 30g olive oil

– 1 Tablespoon Chicken Stock Concentrate

– 400g chicken, cut into cubes (I used thigh pieces in this recipe)

– 170g water

– 20g cornflour

– 2x 420g cans of creamed corn

– 1 Tablespoon light soy sauce

– 1 teaspoon fish sauce

– 2 eggs

METHOD

Chop garlic and spring onion 3 sec / speed 7. Then add oil and sauté 2 min / 100^oC / speed 1.

Add chicken cubes and chicken stock concentrate and sauté 4 min / 100^oC / /speed 1.

Mix water and cornflour together until dissolved. Set aside.

Add creamed corn, soy sauce, dissolved cornflour and fish sauce into the bowl and cook 10 min / 100^oC / /speed 1.

Add the two eggs to the bowl and using the spatula, break the egg yolks and mixing the egg through the soup. Continue cooking 5 min / 100^oC / /speed 1.

Pour the soup into your ThermoServer and stir the soup to ensure the everything is combined. Serve immediately.