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Ingredients
Method
- 340g tin of sweetcorn, drained
- 200ml coconut milk
- 1 sliced garlic clove
- 200ml chicken stock
- 6 mini chicken breast fillets
- 1 tbsp sesame oil
- 1.5 tbsp sesame seeds
- ½ sliced red chilli, to serve
- Coriander leaves, to serve
- Mix the sweetcorn, coconut milk and garlic in a jug. Blend with a stick blender until very smooth, then pass through a sieve into a saucepan. Stir in the stock and bring to a simmer.
- Toss the chicken breast fillets in sesame oil and seasoning, then fry for 4 mins on each side or until cooked through and golden. Ladle the soup into bowls and top with the sesame chicken, then serve scattered with coriander and chilli.
10 mins
2 serving
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