Recipes+
Ingredients
Method
1.Using a large sharp knife, cut corn kernels from cobs. Heat half the oil in a large heavy- based saucepan over moderately high heat. Add half the corn kernels and onion; cook and stir for 3 minutes or until onion softens. Add garlic, ginger and chilli; cook and stir for 30 seconds or until fragrant. Stir in stock; bring to the boil. Reduce heat to moderate.
2.Meanwhile, heat remaining oil in a large frying pan over moderately high heat. Cook chicken for 5 minutes each side or until browned and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Shred.
3.Place remaining corn and 2 tablespoons water in a microwave-safe bowl; cover with plastic food wrap. Microwave on High (100%) for 5 minutes or until tender. Transfer to a food processor or blender; process until almost smooth. Stir corn puree and half the shredded chicken into soup; cook and stir for 5 minutes or until heated. Remove from heat. Season. Stir in half the coriander.
4.Ladle soup into serving bowls. Serve topped with remaining chicken, remaining coriander and pepper.
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