Sweet Corn Chicken Soup

Sweet Corn Chicken Soup is a very famous Indo-Chinese dish that is extremely popular here in Southern Asia. I have posted a lot more of these soups (Carrot Soup, Pumpkin Soup, Chicken Talumein Soup, Mushroom Soup Creamy Tomato Soup and Chicken Clear Soup)  previously. And this one tops them all off, being one of the most popular ones among them. So give it a shot this winter, you’ll love it! Don’t forget to share your comments!

Furthermore, I would like to give some of my tips for making sweet corn chicken soup. Firstly, cut chicken breast into thin strips. Secondly, add 1 tsp lemon juice or vinegar if you are using light soy sauce because Worcestershire sauce already contains vinegar. Then in this recipe, I have used store-bought canned cream-style sweet corn. Finally,  add the beaten egg slowly through the stainless steel filter by using a spoon. The egg will form into thin white threads in the soup. Then gently mix for a minute and turn off the heat. Serve the delicious sweet corn chicken soup with green onions.

Sweet Corn Chicken Soup

Serves: 4

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 150 grams boneless chicken breast
• 420 grams canned sweet corn cream style
• 1 cup frozen sweet corn kernels, rinsed and drained
• 4 cups chicken stock
• 3 to 4 garlic pods, finely chopped
• 1 inch ginger, finely chopped
• 1/4 cup chopped spring onion whites and greens
• 1 to 2 tsp Worcestershire sauce or light soy sauce according to your taste
• 2 tsp cornflour
• 1/4 cup water
• 1 egg, lightly beaten
• salt and pepper to taste
• 1 tbsp olive oil
• some chopped spring onion greens for garnishing

Instructions

1. Clean and then cut chicken breast into thin strips.
2. Heat a heavy bottomed pan with oil, over medium heat, saute chopped garlic, ginger, and spring onions for one minute or until softened.
3. Add chicken strips and saute until they turn white in color.
4. Pour chicken stock, cream style sweet corn, and sweet corn kernels and bring to boil.
5. Reduce heat to low and cook for about 5 minutes or until the chicken is cooked through. Add sauce, pepper, and salt to taste.
6. Meanwhile, mix cornflour in water in a small bowl until combined.
7. Pour the cornflour mixture slowly and keep stirring until the soup thickens slightly.
8. Slowly add beaten egg through a stainless steel filter using a spoon. The egg will form thin white threads in the soup. Gently mix for a minute and turn off heat.
9. Adjust salt and pepper to taste. Finally, garnish with spring onion greens and serve hot.

By Santhi Therese
Source: The Indian Claypot