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.