A Jamaican street soup, corn soup is thickened with coconut milk and topped with grilled jerk-spiced chicken. It travels well in a thermos and freezes just as easily.
Rub the chicken with allspice, thyme, chilli and salt, and marinate for 10 minutes.
Grill the marinated chicken for 5 minutes per side, 10 minutes total, then shred it into small pieces.
Soften the onion and crushed garlic in a pot for 5 minutes, then add the corn, coconut milk and water and simmer for 15 minutes.
Add the grilled chicken to the soup, simmer for another 5 minutes, and serve hot.
Wipe off excess marinade before putting the chicken on the grill, otherwise flare-ups can burn it. Contains no listed allergens.
Tarifte yazan 15 dakikalık kaynatma benim mısırım donmuş olduğu için yetmedi, mısır taneleri 25 dakika sonra bile hâlâ sertliğini koruyordu; dondurulmuş mısır kullananların süreyi uzatması gerekiyor.
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