Spicy Corn Soup With Shredded Chicken - cooking recipe

Ingredients

2 tbsp vegetable or peanut oil
5 cobs corn, husks and silk removed, kernels cut from cobs
1 None large yellow onion, finely chopped
2 tsp garlic, minced
1 tbsp ginger, finely grated
1 tbsp chili paste
8 cups low-sodium chicken stock
1 lb chicken breasts
1 oz cilantro, chopped

Preparation

For the soup, heat half the oil in a large heavy saucepan over medium high heat. Add half the corn and the onion and saute for 3 mins or until the onion is softened. Add the garlic, ginger and chili paste. Cook for 30 seconds or until fragrant. Stir in the stock, bring to a boil then reduce to heat to medium and simmer.
Heat the remaining oil in a large frying pan over medium high heat. Brown the chicken for 5 mins on each side, until cooked through. Transfer to a plate. Cover with foil and allow to rest for 5 mins. Shred.
Place the remaining corn and 2 tbsp water in a microwave-safe bowl, cover with plastic wrap and microwave for 5 mins, or until tender. Transfer to a food processor or blender and puree until almost smooth. Stir into the soup along with the shredded chicken and heat for 5 mins, stirring occasionally. Remove from heat, season and stir in half the cilantro. Ladle into serving bowls. Serve topped with the remaining chicken, remaining cilantro and some freshly ground pepper.