Sweet Corn Chicken Soup is a famous Indo-Chinese dish trendy here in Southern Asia. I have previously posted many more of these soups (Carrot Soup, Pumpkin Soup, Chicken Talumein Soup, Mushroom Soup, Creamy Tomato Soup, and Chicken Clear Soup). 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! Remember to share your comments!
Furthermore, I would like to give some tips for making sweet corn chicken soup. Firstly, cut chicken breast into thin strips. Secondly, add 1 tsp lemon juice or vinegar if you use light soy sauce because Worcestershire sauce already contains vinegar. Then in this recipe, I have used store-bought canned cream-style sweet corn. Finally, slowly add the beaten egg through the stainless steel filter 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.
Ingredients
- 150 grams of 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
- One egg, lightly beaten
- salt and pepper to taste
- 1 tbsp olive oil
- some chopped spring onion greens for garnishing
Instructions
- Clean and then cut chicken breast into thin strips.
- Heat a heavy-bottomed pan with oil over medium heat, and saute chopped garlic, ginger, and spring onions for one minute or until softened.
- Add chicken strips and saute until they turn white.
- Pour chicken stock, cream-style sweet corn, and sweet corn kernels and bring to a boil.
- Reduce heat to low and cook for about 5 minutes or until the chicken is cooked. Add sauce, pepper, and salt to taste.
- Meanwhile, mix cornflour in water in a small bowl until combined.
- Pour the cornflour mixture slowly and keep stirring until the soup thickens slightly.
- Slowly add the 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 the heat.
- Adjust salt and pepper to taste. Finally, garnish with spring onion greens and serve hot.