Chicken Sweet Corn Soup - the real deal

 Chicken Sweet Corn Soup





No "Indian Chinese" meal is complete without this soup.  And, usually, everyone fights over it.  Before fighting over the chow mein, chilli chicken and sesame balls.

This is my go-to recipe since it's super simple and quick.


1/2 onion chopped

1 tbsp chopped garlic

1 rotisserie chicken (I get mine from Sprouts)

1 bag of frozen corn (THAWED) (Trader Joes is great)

1 carton of chicken broth

2 egg whites - stirred a little bit + 1 tsp water

2 Tbsp cornstarch dissolved in 3 Tbsp water (make sure there are no lumps)

1 sprig of green onion (optional)

1 Tbsp oil

4 Tbsp crushed black pepper (preferably fresh)


Cut the chicken breast into small pieces and set aside.  Blend 3/4 of the packet of sweet corn with 2 tsp salt.

Heat oil for 1 min on medium heat.  Add onion and garlic and cook for 2 min until onion is translucent.  Add blended sweet corn paste and stir well.  Cook covered for 5-6 min stirring occasionally.

Add 1 carton of broth and bring to rolling boil.  Boil for 5 min. Lower heat to medium-low and add chicken.  Cook for 2 min.

Slowly drizzle cornstarch while stirring the soup simultaneously.

Cook for 4 min.

Slowly drizzle egg whites while stirring the soup simultaneously.

Cook for 4 min

Add salt to taste and crushed black pepper.  Stir to mix well. 

When serving, add chopped green onion on top.




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