Breville BEW600XL manual Chicken and sweet corn soup, Thai hot and sour shrimp soup ‘tom yum goon’

RECIPES

Chicken and sweet corn soup

Makes 4-6 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil

1 clove garlic, crushed

2 cups (500ml) creamed corn

1¼ cup (750g) cooked and shredded chicken 4 cups (1 liter) chicken stock

4 egg whites

1 tablespoon of finely chopped parsley

1 teaspoon ground black pepper

4 green onions, sliced

METHOD

1.Set the Wok temperature to ‘High Sear’. Add the oil then garlic, corn, and chicken meat into the Wok and stir-fry for 1 minute.

2.Add the chicken stock and bring to a boil, reduce the temperature to Heat Setting 2.

3.Add the egg whites and stir to break them up.

4.Sprinkle with parsley and pepper. Serve with sliced green onions.

Thai hot and sour shrimp soup ‘tom yum goon’

Makes 4-6 servings

INGREDIENTS

2 Kaffir lime leaves, cut in ½

1 stalk lemongrass, bottom third finely sliced

1 teaspoon grated ginger

1 tablespoon tom yum paste

4 button mushrooms, sliced

8 cups chicken stock

1 tomato, seeds removed and diced

16 medium shrimp, peeled and deveined

2 tablespoons (30ml) lime juice

METHOD

1.Set the Wok temperature to ‘High Sear’. Add the first 6 ingredients into the Wok. Once the soup begins to boil, reduce the temperature to Heat Setting 2. Allow the flavors to infuse for 5 minutes.

2.Add the tomato and shrimp and return to the boil, simmer for a further 5 minutes or until the shrimp are just cooked. Add the lime juice and serve.

Serve with cilantro leaves.

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BEW600XL_IB_A10.indd 27 24/06/10 1:28 PM