Sesame Chicken and Sweetcorn Soup
Sesame Chicken and Sweetcorn Soup



  • 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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