Sweet Corn Chicken Soup (Indo-Chinese)
A wonderful meal-in-a-bowl, this soup is ideal for a lunch or dinner. The corn and chicken flavor, enhanced with chilies and soy sauce just hit the spot.
Ingredients:
serves 2-4
Soup:
- 1 can sweet cream style corn
- 2 cups chicken broth
- 1 cup water (more if needed)
- 1 cup chicken (tights or breast) cut into small pieces
- 3 eggs
- 1 tsp msg salt (optional) or 1 tsp (or to taste salt)
- pinch of black pepper
For sauce:
- ¼ cup soy sauce
- ¼ cup white vinegar
- 3 cloves garlic, finely chopped
- 1 tsp ginger root finely chopped
- 2 green chilies chopped
How to make Sweet Corn-Chicken Soup:
- Pour chicken broth into a pan and bring to a boil.
- Add sweet corn. Cover and simmer on low for 20 min.
- Add chicken. Cook for 15 minutes.
- In a bowl mix eggs and add to the boiling soup stirring constantly. Boil for additional few minutes. Add some water if the soup is to thick.
Sauce:
- Mix a black soy sauce and a white vinegar.
- Add finely chopped garlic, ginger root, and green chilies.
