Cream Styled Chicken Corn Soup

Cream Style Chicken Corn Soup

(Indo-Chinese Creamy Sweet Corn Soup)

Ingredients :

2 lbs     Organic Chicken with bone-in, cubed
2 can.   Cream of Corn 16 oz
2           Eggs, Organic large size
2 tbs.    Soy Sauce, low sodium
2-4 tbs. White Vinegar or Miri (Rice vine vinegar) -Adjust to taste
2 tsp.    Corn Flour, dissolved in warm water
3 tbs     Spring Onion, finely chopped
             Salt and black pepper to taste
Prepare Broth
In a medium size cook pot add 8 cups of water and chicken on medium low flame. Bring it to boil and cook for 15 minutes. Make about 6 cups of broth

Prepare Soup
  • Separate broth and chicken leaving broth in the cook pot
  • Separate meat and discard bones.
  • Bring the pot back on stove on medium low flame
  • Shred meat to small size and add to broth
  • Add cream of corn, soy sauce, vinegar, corn flour solution, salt and freshly ground black pepper to taste
  • Bring the soup to boil and gently add the beaten eggs while stirring. Avoid lumps of eggs
  • Cook for additional 5 minutes
Garnish and Serve Hot
  • Transfer soup in bowls and garnish with spring onion
  • For spice lovers, throw a spoon of Thai red chili pepper in oil
Serve 6 guests

Recipe By: Quddus Mohammed