Sweet Corn And Chicken Soup
Easy and quick Sweet Corn and Chicken Soup recipe made with only a few simple ingredients and takes only 15 minutes from prep to finish. It's healthy, nutritional and absolutely delicious.
Foto: Rasa MalaysiaIngredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 3/4 cups chicken broth
- 1 1/2 cups water
- 6 oz chicken breast (or ground chicken, chicken thigh, skinless, cut into bite-size pieces)
- 1 can creamy sweet corn
- 3 dashes white pepper
- 1/2 teaspoon salt
- 2 eggs (beaten)
- Cilantro (to garnish)
Steps
Mix the cornstarch and water in a small bowl, stir well, and set aside.
Add the chicken broth and water to a soup pot and bring to a boil. Lower the heat to medium and add the chicken breast to the soup. (If using ground chicken, break it up into small pieces with a fork before adding it.) Skim off the foam from the surface and continue cooking for 3 to 5 minutes, until the chicken is cooked through.
Add the creamy sweet corn, white pepper, and salt, then thicken the soup with the cornstarch mixture. (Gently stir the cornstarch mixture before adding it to the soup.) Stir the soup with a ladle and turn off the heat.
Swirl the beaten eggs into the soup and immediately stir a few times with chopsticks. Cover the pot with a lid for 2 minutes. The eggs will cook and form into silken threads.
Dish out and serve immediately, topped with cilantro leaves.
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