Laksa lockdown 4

Laksa lockdown 4

Super soups

My super niece Jong-Ee loves soups and so do I.

We decided to swop a couple of our favourite soup recipes to add to our repertoire.

So whether you're in wintry Melbourne or sunny Singapore, enjoy these recipes.

My chicken and corn soup for Jong-Ee

Serves 4

1 (375g) can creamed corn

1 chicken Maryland or 3 drumsticks

1 thumbsize piece ginger, bruised, skin on

2 tsp cornflour mixed with ¼ cup water

2 eggs

salt and pepper to taste

½ tbsp light soy sauce

1 tbsp cognac or sherry

1 stalk spring onions, sliced thinly

Remove skin from chicken and put in a deep saucepan with 2 litres water and ginger.

Bring to the boil and skim off any scum from the stock.

Bring heat down to medium and simmer gently, about 15 minutes until chicken is cooked through.

Remove chicken from stock, cool slightly and shred the meat. Put aside.

Return bones to stock and simmer over medium heat until stock is slightly reduced and concentrated.

Remove bones and ginger. Add creamed corn and bring to the boil.

Reduce heat to medium and add salt, pepper and light soy sauce.

Add shredded chicken and stir lightly.

Add cornflour mixture and stir to thicken.

Beat eggs lightly and pour over a spoon onto the soup over a low heat. Do not boil as eggs will curdle.

Turn off heat and stir in cognac or sherry.

Ladle into soup bowls and sprinkle with sliced spring onions to serve.

Note: leave out cognac or sherry, if serving soup to children, and add the liquor to your own bowl later.

You can also replace the chicken with a small can of cooked crab meat or use pieces of fresh crab meat.

Bon appetit!

And here's Jong-Ee's salted mustard green and pork bone soup for me!

By Jong-Ee Kao

500g pork soup bones or pork ribs

1 large carrot

100g jicama or 1 medium potato

150g salted mustard green (rinse off brine)

1-2 salted plums

4 slices ginger

1-2 tbsp chicken stock concentrate

½ tsp white pepper powder

100g soft tofu (cubed)


In a soup pot, fry ginger slices in 1 tbsp oil on medium heat, till fragrant. Add pork soup bone or ribs and lightly brown on all sides for 2-3 minutes.

Add carrots and jicama/potato (peeled and chopped) and cover ingredients with 6 cups of water.

Add and dissolve chicken stock concentrate and white pepper powder.

Add salted mustard green and salted plum. Boil soup for 15-20 mins, lower heat and simmer for another 30 mins, or till meat is tender.

If using a pressure cooker, set program to “Soup” and cooking time to 40-50 min. The pork will be very tender.

Gently add tofu (cubed in same size as vegetables) just before serving to ensure they stay intact. The hot soup will warm the tofu.