Chinese Chicken and Corn Soup | Silky Smooth & Warming

Pat the chicken breast dry and cut into thin strips or bite-sized cubes. Peel and finely grate the fresh ginger, peel and finely chop the garlic cloves. Wash the spring onions, finely slice the white part and cut the green tops into thin rings (set the green tops aside for garnish).

Drain the corn well. Blend about half of the corn together with 100 ml of the chicken broth in a tall container using an immersion blender until smooth – this gives the soup its silky texture. Stir the cornstarch with 3 tbsp of cold water in a small bowl until smooth.

Add the remaining chicken broth together with the pureed corn, whole corn kernels, the chopped white part of the spring onions, ginger, and garlic to a sufficiently large pot and bring to a boil.