Asian Chicken and Corn Chowder

IMG_8220_2So,I am entering an Instacook competition and this is a version of the recipe I have chosen to make. I have to chose from any Pick n Pay recipe and cook it, food style it, and then take an awesome picture of it. Once uploaded people can vote, and the ones with the most votes go into a cook off… EEK! The winner gets a kitchen make over worth  R150000, which could see my dream of a kitchen studio come true! Fingers crossed.

Quite honestly I don’t know why I don’t make more of these kinds of dishes. It’s really easy, quick and incredibly satisfying. Admittedly, I adore the Thai flavors. The delicate balance between the sweet, salty, hot and sour really appeals to me. This Asian chowder is creamy, fragrant and bursting with flavor. It’s not something that I would have normally made, however it turned out to be so delicious that I wanted to share it with you.

IMG_8221Inspired by PnP – fresh living

Ingredients –

  • 1 tbsp. sunflower oil
  • 1 tsp. sesame oil
  • I bunch spring onion, finely sliced (reserve some for garnish)
  • 3 cloves garlic finely sliced
  • 1 tbsp. fresh ginger, finely grated
  • 750ml good quality chicken stock
  • 1 tin (400ml) coconut Cream
  • 1 tin cream style sweet corn
  • 1 cup frozen sweet corn kernels
  • 300g mange tout
  • Fish sauce to taste
  • A good squeeze of lemon or lime
  • 1 tbsp. chilli paste – or to taste
  • 400g chicken breast cut into large chunks
  • 250g medium size rice noodles, cooked according to packet instructions.

For serving –

  • 1 cup chopped coriander
  • 1 red chilli sliced

Recipe –

  • Heat the oils up in a pot
  • Fry the spring onion, ginger, garlic.
  • Add the chicken stock, coconut cream and creamed sweet corn and frozen sweet corn.
  • Add the chicken
  • Add chilli paste
  • Add the Mange tout
  • Add Lemon or lime and fish sauce

To serve –

  • Place the cold cooked noodles in a bowl and ladle over the soup ensuring that the chicken and veggies are equally distributed.
  • Sprinkle with coriander and spring onions and sliced red chilli

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Dee’s Notes –

  • When cooking the rice noodles – I like to boil them in hot water on the stove. Watch them as they can go from uncooked to overcooked fast. Keep tasting; they must have a slight bite. Once cooked wash with cold water and set aside. The noodles may stick together, but if you wash them again with cold water they will separate and be perfect.
  •  You can use hake or any firm fish instead of the chicken
  • You can use coconut milk or lite coconut milk for a low fat version, however it will not be as creamy.

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