Name: Thai Chicken and Corn Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 cup Chicken stock (500ml); 250 g Chicken breast fillet, thinly sliced (1 breast); 1 cup Button mushrooms, sliced; 310 g Can of corn kernels, drained; 130 g Can of creamed corn; 1 tsp Fresh ginger, grated; 1 tbsp Cornflour; 375 mL NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk; 2 tsp MAGGI Seasoning; 4 Green onions (shallots), sliced; 1 Egg, beaten

Prep time 10 min

Cook time 10 min

Serves 4

Nutritional information per serving

Weight 439 g

Energy 1406 cal

Protein 26.3 g

Total Fat 9.1 g

Saturated Fat 3 g

Carbs 34.9 g

Sugars 16.5 g

Sodium 285 mg

Fibre 4 g

Calcium 1334 mg

Nutritional information per 100g

Weight 100 g

Energy 607 cal

Protein 12 g

Total Fat 6.1 g

Saturated Fat 2.8 g

Carbs 9.8 g

Sugars 4.1 g

Sodium 274.2 mg

Fibre 1 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

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METHOD

Place stock in a large saucepan over high heat; bring to the boil. Add chicken, mushrooms, corn and ginger; simmer 3 minutes.
Blend cornflour with 2 tablespoons NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk; add to the saucepan with remaining milk and MAGGI original seasoning. Bring to the boil; add green onions.
Turn off heat; gradually stir in egg. Serve immediately garnished with additional green shallots if desired.

Thai Chicken and Corn Soup

INGREDIENTS

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METHOD

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Thai Chicken and Corn Soup

INGREDIENTS

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METHOD

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