“Chicken” and Creamed Corn Soup

Difficulty: Easy

Serves 4-6

Now I have mentioned before that I’m not a great lover of soup, but I am yet to mention my irrational fear of corn. No sir, I do not not trust corn kernels; the way they squeak when they come into contact with each other or teeth is almost too much for me to handle. Since I do in fact enjoy the taste of corn, I have been trying to overcome this fear by cooking with it. This soup is deliciously tasty and works well as the perfect accompaniment or as a meal on its own. Has this soup cured me? I do hope so, now I can focus on my issue with sliced tomato…

Ingredients

• 2 – 3 Massel chicken style stock cubes (depending on your taste)
• 3-4 cups boiling water
• 1 teaspoon minced garlic
• 2 cups mock chicken chunks, finely sliced
• 2 tablespoons mock fish sauce (or soy sauce)
• 150g of silken tofu
• 3 420g cans of creamed corn
• 3 spring onions, finely sliced

Method

1. In a bowl, add the stock cubes to the water and set aside.
2. In a large pot, lightly fry the garlic and mock chicken pieces.
3. Add the stock, and fish sauce and bring to the boil.
4. With a fork, roughly stir the silken tofu and add to the pot.
5. Add the creamed corn and spring onions and stir.
6. Once heated, take off the heat and serve.