Nothing is better than a hot bowl of soup on a winter day.Sweet corn chicken soup is one of the most popular indo-chinese soup.Just want to warn everyone against using MSG .I find it very hard to use MSG after knowing that it might have some harmful effects.Ajinomoto is the name of the company who makes around 33% of the worlds MSG (monosodium glutamate ).If you are keen on using MSG , add very little . Here is my simple and fast version.
INGREDIENTS2 chicken breasts
1 can creamed sweet corn
1 small onion chopped fine
1 tsp ginger garlic paste
4-5 cups chicken broth
1 bayleaf
1 bunch green onions chopped
2 tsp corn starch
1 tsp red wine vinegar
(or lime juice)
1 green chilly chopped
1 red chilly chopped
2 egg whites
1 tbsp soya sauce
2 tsp vegetable oil
salt and pepper to taste
DIRECTIONS
- Clean the chicken breasts well.Pat them dry using paper towels. Cut into very fine 1/2 inch strips.The finer the better.
- In a soup pot , heat the oil.Add the chicken and stir fry till they are no longer pink.
- Then add the ginger garlic paste and onions.Saute for 2-3 minutes.
- Then add the corn , bayleaf , green chilli and stock.Mix well and simmer for 45 minutes.
- Meanwhile mix together the corn starch , 1/2 cup water ,soya sauce ,vinegar and red chillies in a small bowl.
- When the soup is almost done , add the corn starch mixture and mix very well.When the soup is thickened , add the egg whites , stirring constantly .
- Finally add the chopped green onions or scallions.
- Season and serve in warm bowls.
Store brought stock always add lots of salt . So add salt only after tasting at the end.
Add finely chopped carrots and celery . You can make it more nutricious and is a good way to push more veggies into your kids.
Stock is not required in this recipe . You can substitute water and chicken will give enough flavour to the soup.
You can make this in a pressure cooker and that gives you an express weekday meal.
More Soup Recipes
Spinach Soup
Sausage and Vegetable Soup
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