Breville HealthSmart BEW300, Instruction Booklet

Page: 21 / 44

21
SOUPS
CHICKEN AND SWEET CORN SOUP
Makes 2-4 serves
INGREDIENTS
1 Tablespoon peanut oil
1 clove garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups/1L chicken stock
4 egg whites
1 Tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
METHOD
1. Heat oil in wok on high sear setting.
2. Add oil, garlic, corn and chicken meat
and stir fry for 1 minute.
3. Add chicken stock and bring to the boil,
reduce the heat to setting 2.
4. Add egg whites and stir to break
them up.
5. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
TOM YUM GOONG
(Thai hot and sour prawn soup)
Makes 6 serves
INGREDIENTS
2 Kaffir lime leaves, cut in half
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 Tablespoon tom yum paste
4 button mushrooms, sliced
8 cups/2L chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 Tablespoons lime juice
Corriander leaves for garnish
METHOD
1. Add first 6 ingredients into wok and
heat on high sear, when soup boils,
reduce wok to a simmer, setting 2,
for 5 minutes to infuse the flavours.
2. Add tomato and prawns, return to the
boil, simmer for a further 5 minutes or
until the prawns are just cooked, add
lime juice and serve.
Serve with coriander leaves.