Chicken And Corn Soup With Chili Sambal
The month of Ramadan is here. As the sun sets and families gather to break their fast, there’s nothing more comforting than a warm, nourishing bowl of soup to start the evening.
Recipe by Fayruza Abrahams
Ingredients:
- 100gr butter
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 heaped tsp finely chopped or grated garlic
- 500 gr chicken fillet or boneless, skinless thighs cubed
- 1 tsp smoked red chili flakes
- 1 tsp salt
- 1 tsp cayenne pepper or chili powder
- 1 tsp crushed black pepper
- 2 tins of cream style corn
- 1 tin of water
- 1 cup of frozen corn
- 250ml fresh cream
- Small handful chopped coriander for garnish
- For sambal:
- Place the following in a bowl:
- ½ cup white vinegar
- 1 tsp sugar
- ½ tsp salt
- 3 green chilies finely sliced
- 1 tbsp chopped coriander
How To Make Chicken And Corn Soup With Chili Sambal
- Braize onions in butter and add garlic and crushed chilies
- Add spices
- Next add chicken and fry for 3 minutes
- Add corn and 1 tin of water
- Simmer gently until chicken cooked
- Lastly add in cream
- Garnish with coriander
- Mix through and leave to sit for at least 5 mins for flavour to develop
- To serve:
- Serve soup in a bowl and sprinkle over 2 tsp of chili sambal, and a side of crusty bread.