Wednesday, November 18, 2009

Sweet Corn Chicken Soup

Kick start your Indo-Chinese dinner night with this comforting sweet corn chicken soup. The sweet corn kernels and spicy green chillies cooked in a chicken broth do a balancing act with flavors to make this soup a favorite among all age groups.


Creamed style corn (can) :1
Chicken stock: 2 Cups
Chicken (shredded) : 1/3 cup
Egg: 1
Green chillies (cut up): 4-5
Ginger (chopped): 1 teaspoon
Corn starch: 2 teaspoons
Soy sauce: 1 teaspoon
White vinegar: 2 teaspoons
Chilli garlic sauce: to taste
Salt to taste
Pepper to taste

* For vegetarians, you could the skip the shredded chicken and make the soup in vegetable broth.

Begin with diluting the corn starch in some chicken stock and keep aside. Empty the corn into a large pot. Pour in the chicken stock and add the chopped ginger, green chillies and shredded chicken and mix well. Start to boil. Add the diluted cornstarch. Stir continuously so that it doesn't stick to the bottom of the pan. Add the chilli garlic sauce, soy sauce, vinegar and mix well. Now beat up an egg and pour into this boiling pot. The egg will disintegrate into stretchy white pieces. Keep stirring. Adjust the salt and spice levels. You could add more chilli garlic sauce if you need.

Enjoy it hot!!


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