Thoughtful Foods

A Chinese inspired soup, great as a light lunch or an entree.

Ingredients

• vegetable oil
• 2 small red chillies (deseeded and finely sliced)
• 1 red onion (sliced)
• 2 cloves garlic (finely chopped)
• 4 cups stock
• kernels from 2 cobs corn
• 2 sticks celery (sliced)
• 100g shiitake mushrooms (trimmed and sliced)
• 250g fresh Singapore noodles
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• ¹/³ cup coriander leaves

Method

Heat 1 tbsp vegetable oil in a large saucepan over medium heat.
Cook 2 small red chillies (deseeded and finely sliced), 1 red onion (sliced) and 2 cloves garlic (finely chopped) for 2-3 minutes, stirring frequently. Add 4 cups chicken stock, kernels from 2 cobs corn, 2 sticks celery (sliced) and 100g shiitake mushrooms (trimmed and sliced). Bring to the boil, then simmer for 8-10 minutes.

Ingredients

2 cloves garlic
1 small red chilli
2cm piece fresh ginger
440g can sweet corn kernels, drained
2 free range eggs
1/4 cup cornflour
2 tablespoons fresh coriander
Freshly ground black pepper
1 tablespoon sweet chilli sauce
1 tablespoon peanut oil

Method

1. Chop garlic, chilli, ginger. Put half the corn, the eggs, cornflour, coriander, garlic, ginger, pepper and chilli sauce in food processor. Blend until smooth.

2. Transfer to bowl, fold in remaining corn.

3. Heat oil in frying pan to medium heat.

4. Spoon 2 tbsp of mixture into pan, cook for a few minutes, turn over.

5. Repeat.

6. Drain on a paper towel.