Chicken Sweet Corn Soup is one of our most favorite indo-chinese soup dish. Whenever we are in a chinese restaurant, I invariably order this soup for myself, no matter what the menu offers. Since this is winter and soup is an integral part of our dinner during week ends, I tried this today and boy ,,, it is damn good. It has a sweet and salty flavor and I have used one green chili also.. ( being a Bong, I cannot ignore the ‘kacha lanka’, you know.. 😉 ) which gives it a hint of spices. You may add some other chopped vegetables as well, like carrot or broccoli but that is purely optional. By the way, I didnot remove the chicken fat from the stock, you may remove it before adding the stock to the soup, if you like it to be more healthy.
Ingredients
- Sweet Corn: 1 cup
- Chicken: 5 pc (boiled and shredded)
- Milk: 1 cup
- Green chili: 1
- Cornflour: 1tbsp
- Chicken Stock: 2 cups
- Butter: 1 tbsp
- Egg: 1
- Vinegar: 1 tsp
- Soya sauce:1 tsp
- Salt and pepper to taste
Melt the butter in a wok. Add the chopped green chili and fry for a minute. Add the corn and mix well.
Add milk, chicken stock, salt, & pepper and boil.
Dissolve the cornflour in half cup water and add to the soup. Boil until it thickens. Add the beaten egg drop by drop and stir with a spatula.
Next add the boiled and shredded chicken , soya sauce and vinegar. Serve hot.
