Chicken and Sweet Corn Soup
My homemade chicken and sweet corn soup is easy, wholesome, nutritious, and delicous! This recipe is perfect as a light main or starter - and everyone will love the Asian-inspired flavors.
Appetizer, Main Course, Soup
medium pot/ saucepan
eggs, lightly beaten
creamed corn (15oz/ 425g can)
knob green ginger, bruised and peeled
garlic, peeled and roughly chopped
shallots, finely chopped
extra water, to cover
Cut chicken into quarters and add to medium pot.
Just cover chicken with water, add salt, ginger, and garlic, and bring pot to the boil.
Reduce heat to a simmer, cover, and allow to simmer for 1.5 hours to make a stock.
Strain the stock and reserve 5 cups. Store any remaining stock in an air-tight container in the freezer for later use.
Remove chicken meat from bones and discard bones.
Cut chicken meat into small pieces and set aside.
Bring the 5 cups of stock to the boil.
In a small bowl, blend ¼ cup cornflour with ¼ cup water.
When blended, stir the cornflour and water mixture into the stock. Keep stirring while boiling for 2 minutes.
Reduce heat to medium.
Add chicken and corn.
Gradually pour the eggs into stock pot while stirring constantly.
Add sesame oil.
Remove from heat and serve immediately into bowls.
Sprinkle shallots on top to garnish, or add a sprig of cilantro (coriander).
Please check out my notes and options below.
Cheers, Bella X
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Chicken and Sweet Corn Soup https://recipelibrary.net/chicken-sweetcorn-soup/ July 13, 2019