1 tablespoon sunflower oil
1 cup onion, finely chopped
1 inch ginger, finely chopped
2 celery stalks with leaves, finely chopped
1 large carrot, finely chopped
2 cups cooked chicken, shredded into small pieces
4 cups corn kernels
8 cups chicken stock
½ cup rice, rinsed
3 kaffir lime leaves
3 coriander roots
1 small piece of cheesecloth
½ cup coriander, chopped
Salt and Pepper to taste


In a large pot over medium heat, sauté the onions, ginger, celery and carrots for about 10 minutes till soft. Add in the chicken and stir.

In a blender, puree 2 cups of the corn. Add in the puree, plus the remaining whole kernels into the pot. Add in the stock, cover and bring to a low boil. Add in the rice and stir till incorporated. Place the leaves and coriander roots in a piece of cheesecloth and tie with a string. Place in the pot and cover. Reduce to simmer and cook for about 30 minutes. Remove the cheesecloth pouch, season and add in the coriander and serve.



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