CHICKEN AND CORN SOUP WITH CHILI SAMBAL

@taste.malay
Fayruza Abrahams
Ingredients for soup
• 100gr butter
• 2 tbsp olive oil
• 1 medium onion finely chopped
• 1 heaped tsp finely chopped or grated garlic
• 500 gr chicken fillet or boneless, skinless thighs cubed
• 1 tsp smoked red chili flakes
• 1 tsp salt
• 1 tsp cayenne pepper or chili powder
• 1 tsp crushed black pepper
• 2 tins of cream style corn
• 1 tin of water
• 1 cup of frozen corn
• 250ml fresh cream
• Small handful chopped coriander for garnish

Method
• Braise onions in butter and add garlic and crushed chilies
• Add spices
• Next add chicken and fry for 3 minutes
• Add corn and 1 tin of water
• Simmer gently until chicken cooked
• Lastly add in cream
• Garnish with coriander

For sambal:
Place the following in a bowl:
• ½ cup white vinegar
• 1 tsp sugar
• ½ tsp salt
• 3 green chilies finely sliced
• 1 tbsp chopped coriander
• Mix through and leave to sit for at least 5 mins for flavour to develop

To serve:
Serve soup in a bowl and sprinkle over 2 tsp of chili sambal, and a side of crusty bread.

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