Recipes
Sweet Corn Soup for those rainy days by the window
Prep Time | 20 minutes |
Cook Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- Sweet Corn cream style -1 tin
- 1.25 litres Chicken stock - Or water 5 cups
- 1/4 kg Chicken boneless, boiled and drained
- 2 tbsp Spring onions finely chopped
- 1/2 tsp Ginger finely minced
- 4 tbsp Spring onion greens finely chopped
- 2 1/2 to 3 tbsps Cornflour corn starch
- 1/2 tsp light soy sauce
- 1 egg beaten lightly
- 3/4 tbsp sugar
- 1 tsp Sesame oil
- White pepper powder - as required
- 3-4 tbsp Spring onion greens: for garnish finely chopped
Ingredients
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Instructions
- Heat sesame oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for about a minute. Add the shredded chicken and saute for another minute.
- Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for another minute.
- Add sugar and adjust salt to the simmering soup and cook further for 3-4 minutes.
- Mix the cornflour in 4 tbsp of water and keep aside.
- Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
- Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
- Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.