Creamed corn has been tested and is listed as low FODMAP on our App. It can be used to make this popular, delicious and simple Chinese style soup that makes a mouth-watering main, starter or snack. This easy, kid friendly recipe has all the traditional flavours and the water chestnuts give it a delightful crunch.
low FODMAP chicken stock or Monash University Low FODMAP Certified™ chicken stock (salt reduced)
1 large raw chicken breast, skinless and bone-free
1 can creamed corn
3 tsp ginger, fresh, finely chopped or grated
1 can water chestnuts, sliced, drained
1 1⅓ corn (maize) starch
2 2½ tbsp soy sauce
2 large eggs, beaten
3 tsp sesame oil
1 cup green spring onion top, finely sliced
Extra green tops, fresh chilli, bean shoots and lemon wedges for serving
Bring the stock to the boil in a large saucepan. Drop in chicken breast, turn off the heat, cover with a lid and steep for 30 minutes. Remove the chicken breast and refresh in cold water for about 10 minutes. See tips below if you are using leftover cooked chicken. Finely shred or chop the chicken.
Add corn, water chestnuts, sesame oil and ginger to stock and bring to the boil then reduce to a simmer.
Combine soy sauce and cornflour into a paste then drizzle into the soup while constantly stirring into the soup to slightly thicken.
Add shredded chicken to the soup and slowly drizzle in egg while stirring.
Add the green onion tops, bring to a bear simmer.
Serve into bowls topped with extra green onion tops, a squeeze of lemon, bean shoots and fresh chilli slices on the side.
|Nutrition Information (per serve)
|1324 Kj / 316 cal