I really like the naturally sweet corn flavours blending with coconut milk. The mild green curry complements the sweetness with a mild spiciness. If you don’t like curry simply omit it. This recipe has a number of steps but they build the subtle layers of flavour. However, most of them can be done at an earlier time, and you can keep the soup chilled in the fridge for a few days. This is a hearty soup, perfect for a cold autumn day.

 SERVES 4-6

INGREDIENTS

1  tsp butter
1  tsp olive oil
1  medium onion, coarsely chopped
2  garlic cloves, chopped
3  chicken legs with thighs
6  cups chicken stock, home made or sodium reduced
3  corn cobs, kernels cut off and reserved for later
½ cup coconut milk, low in fat
½ tsp green curry
1½ cup bok choy, coarsely chopped
     salt and freshly ground black pepper
 

Heat butter and oil in a medium size heave pot over medium heat. Add onion, season with a small amount of salt and pepper, add garlic and sauté for 5 minutes until onion is translucent.

Lower the heat to medium-low and add chicken legs, sauté them for 4 minutes on each side and add cold chicken broth and corn cobs. Simmer covered, at low heat for 45 minutes.

Take out the chicken and discard corn cobs. Shred with a fork or your fingers chicken meat and reserve it for later.

Add half of the corn kernels and simmer the broth for 5 minutes. Take the soup of the heat and cool slightly. Insert a hand held blender and blend until semi-smooth.

When ready to serve re-heat, whisk into the broth the coconut milk and green curry. Add the shredded chicken and bring the broth to simmer. Add remaining corn kernels and cook the soup for additional 2 minutes on low heat.

Add bok choy and cook for another 2 minutes. Divide soup among bowls and serve.