Print Javanese spinach soup with sweetcorn
This is a quick, healthy and comforting weekday staple. It could be made with tofu instead of sweetcorn. It's a lovely starter, or a main course with steamed rice. If you'd prefer it vegetarian, substitute the chicken for vegetable stock.
Ingredients
- 750ml chicken stock
- 1 onion, chopped
- 1cm fresh galangal or ginger, chopped
- 2 garlic cloves, minced
- ¼ tsp turmeric
- 1 fresh or dried salam leaf (if unavailable, use bay leaf)
- 1 tsp brown sugar
- 125g fresh corn kernels
- 300g spinach, washed & roughly chopped
- Salt & pepper
Method
- Put the chicken stock, onion, galangal, garlic, turmeric, salam leaf and brown sugar in a large pan and simmer for 5 minutes, covered.
- Add the corn and simmer for 7 minutes, partially covered, until the corn is tender.
- Add the spinach and season to taste. Serve with rice.
