Chilli Chicken and Corn Soup

Posted by tyan (Singapore, Singapore) on 22 January 2008 in Food & Cuisine.

To make chicken stock:
2kg chicken bones
2 medium brown onionsmchopped coarsely
2 trimmed celery sticks chopped coarsely
2 medium carrots chopped coarsely
3 bay leaves
2 teaspoons of black peppercorn
5 litres water(20 cups)

Combine ingredients in saucepan.SImmer,uncovered,2 hours
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Chilli and chicken corn soup

2 tablespoon olive oil
340g chicken breast fillets
1 medium red onion chopped finely
1 tablespoon plain flour
1.5 litres chicken stock
2 cups tomato juice
420g can corn kernels drained
2 red thai chillies,seeded,chopped finely
1/4 loosely packed fresh coriander leaves

1) Heat half the oil in suacepan.cook chicken until cooked trough; shred when cool enough to handle

2) Heat remaining oil in same pan,cook onion,stirring until soft. Add flour,cook,stir,until mixture bubbles and thickens. Gradually stir in stock and juice; cook,stir until mixture boils and thickens.

3) Add chicken,corn,chilli,stir over heat until soup is hot.Just before serving,stir in coriander.

Serves 6