Sweet Corn Chicken Soup

Here's a recipe that is served for dinners in my family at least once a week particularly during winters. This soup was introduced to me 12 years ago by one of my close friends, whom I thank every time I devour my bowl of sweet corn soup. Well this is a little different from the Indo-Chinese version.

I make a whole cooker full of soup which is pretty much emptied the very same night. This is a good accompaniment with Asian fried rice or noodles. 

Garlic is an invaluable ingredient used in my kitchen specially since it is known to promote & strengthen the immune system with its antioxidant properties, I use it a lot more during winters. I usually add one clove of finely chopped garlic into each bowl of soup before serving and I also add it in the chili vinegar. 

On the whole this is a wonderfully wholesome recipe especially when using fresh ingredients. Vegans can omit the chicken for a lovely vegetarian version. The one posted here is made without using chicken. Both taste equally good. The soy, sugar and vinegar are added according to taste so please do a taste test before adding them. I usually like mine a little sweet and sour.

Ingredients:

1 can Corn Kernal (Not the Creamed corn) or 2 fresh sweet corn on cobs

1 cup finely chopped chicken tenderloins or 1 cup cooked chicken breast shredded

200gms freshly sliced mushrooms or 1 can sliced mushrooms

1 cup chopped spring onions

1 egg

2 tbsp cornflour mixed with a little water to make a paste

1 tbsp freshly ground ginger garlic and coriander root

1 red bell pepper/capsicum finely chopped

1 tbsp oil

6 cups of water or more depending on how thick/light you like it

1 tbsp dark soy sauce

2 tbsp sugar

2 tbsp freshly squeezed lime juice/vinegar

Method:

In a pressure cooker, heat oil and add in the ginger garlic coriander paste

Now throw in half the spring onions, capsicum and mushroom and fry for a minute

Add the chicken and cook till water evaporates.

Add the water, salt, sugar, soy sauce and lime juice and pressure cook for one whistle. If cooking without a pressure cooker, cook for about 15-20mins till chicken is tender.

Remove lid and add in the corn flour mixture and cook till the soup thickens, about 3-5 mins.

Now in a bowl, beat the egg well. Bring the soup to a boil and gradually pour the egg into the soup simultaneously stirring it very gently, till it starts looking like clouds floating the soup (well, that’s how my 7 year old describes it). :)

Add the remaining chopped spring onions & fresh coriander

Serve hot with chopped green chilies in vinegar and soy sauce.