Sesame Chicken with Sweetcorn and Coconut Soup
Sesame Chicken with Sweetcorn and Coconut Soup



  • 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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