Sweet Corn & Chicken Soup Recipe
This sweet corn and chicken soup takes little time to prepare and with few ingredients, it’s a good starter and complements any dried/fried dishes.
Equipment
- Cooking pot and stirring spoon
- Blender/ chopper, if available
- Chopping board and knife
Ingredients
- 200 grams sweet corn kernel, half portion grounded/ chopped
- 1 tablespoon oil
- 2 cloves garlic, finely chopped
- 2-3 stalks spring onion, white and green part separated and chopped
- 1 stalk celery, finely chopped optional
- 4 cups chicken broth or water
- 200 grams chicken meat/ breast, boiled and shredded (reserve broth)
- ½ teaspoon pepper
- ½-1 teaspoon salt
- 2 tablespoons cornstarch/ corn flour, diluted in 2 tablespoons of water
- 2 pieces eggs
Instructions
- Make a corn paste by placing half of the corn kernel with 1 tablespoon of water into a blender. Set aside.
- In a cooking pot with low heat, add oil and sauté garlic. Next, add the white portion of the spring onion. Once translucent, put in celery and stir until fragrant.
- Add corn paste and cook for a minute then add the chicken broth/water. Season with salt and pepper, stir and let it come to a boil. Increase heat to medium.
- Once boiling, add the chicken meat followed by the corn kernel.
- After 2 minutes, add the corn starch / flour solution (corn starch/flour diluted with water) and stir continuously until the soup becomes little thick.
- Add the beaten eggs thinly while stirring continuously.
- Turn off the heat and add the green part of the spring onion to bring flavor and color to the soup.
- Serve while hot and enjoy!