Sweet Corn and Chicken Soup

on Oct 10 in chicken, Main dish, Soup by
Sweet Corn and Chicken Soup

I was just getting over a sore throat and cold and wanted something with flavor, but broth based rather than cream. I was also in the mood for Chinese egg drop soup. Something with some soy sauce, fresh ginger, and garlic. What a perfect soup. It’s the perfect mix of corn, chicken, in an egg drop style soup. Don’t be afraid of the chili it just adds a little heat. If you don’t have any use a few squirts of Sriracha, a Chinese hot sauce. I suggest doubling the recipe and freezing half for a later date. It taste wonderful after the flavors have all chilled together for some time.

Serves 4
1/2 tablespoon oil
4 green onions (sliced and divided between whites and greens)
2 cloves garlic (chopped)
1 tablespoon ginger (grated)
1 birds eye chili (finely chopped, optional)
4 cups chicken stock
1/2 pound chicken (boneless and skinless)
2 cups corn (freshly cut from the cob)
1 tablespoon corn flour (if you don’t have this on had mix 1 tbl spoon cornstarch in a 1 tsp water)
2 tablespoons light soy sauce
pepper to taste
3 eggs (lightly beaten)

Heat the oil in a large pan.
Add the whites of the green onion, garlic, ginger and chili and saute until fragrant, about a minute.
Add the stock, chicken, corn, flour, soy sauce and pepper, bring to a boil and simmer, covered, for 20 minutes.
Fish out the chicken, shred it with a pair of forks and return it to the soup.
Pour in the egg in a slow stream while stirring.
Remove from heat, and serve garnished with the greens of the green onions.

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