Sweet Coconut Corn Soup with Bok Choy

This is such an easy and delicious soup, the flavours will have you wanting more and more. And will leave you with a question: Why did I not make this sooner? 

SERVES 4

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 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.

TIP DU JOUR:
To eliminate extra fat, before blending the broth, put it in the fridge for a few hours. The fat will rise to the surface and solidify. Then easily scoop the fat from the surface and discard. This step will eliminate unwanted fat but delicious flavours will remain.

If you don’t have time to cook chicken in the broth, just use an already cooked rotisserie chicken from a store.

If you make this soup a day a head it may naturally thicken up, to remedy this add a little bit more chicken stock or water.