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Ingredients
Method
- 340g tin of sweetcorn, drained
- 200ml coconut milk
- 1 garlic clove, sliced
- 200ml chicken stock
- 6 mini chicken breast fillets
- 1 tbsp sesame oil
- 1 1⁄2 tbsp sesame seeds
- 1⁄2 red chilli, finely sliced
- Small bunch fresh coriander, chopped
- Salt and pepper
- Pop the sweetcorn, coconut, and garlic in a jug, and blitz with a stick blender until smooth. Pass through a sieve into a saucepan, then pour in the stock and bring to a gentle simmer.
- Toss the mini chicken fillets in the sesame oil and sesame seeds, season well, and cook for a few minutes on each side until cooked through and golden. Serve on top of the soup, scattered with coriander and sliced chilli.
30 mins
2 serving
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