By Suprita Mitter
November 18, 2024
For non-vegetarians who grew up in the '90s, a standard order on restaurant visits included the Chicken Sweet Corn Soup. This is a comforting blend of tender chicken, sweet corn, and flavorful broth. This heartwarming dish features silky egg ribbons and subtle spices, is perfect for cold evenings.
1 cup sweet corn kernels 200 gms boneless chicken 4 cups chicken stock 2 tbsp cornflour 1 egg 1 tsp ginger-garlic paste 1 tsp soy sauce 1 tsp vinegar 1/2 tsp white pepper powder 1 tbsp oil Salt Spring onions or coriander leave
Heat oil in a pot. Add ginger-garlic paste and sauté for a minute.Add the chicken and cook until no longer pink. Remove and shred or chop finely.
Pour the chicken stock into the pot and bring it to a boil.
Add the sweet corn and shredded chicken to the stock. Simmer for 5 minutes.
Mix cornflour with 3 tbsp of water to make a slurry. Slowly add it to the simmering soup while stirring continuously until it thickens.
Slowly drizzle the beaten egg into the soup while stirring to create egg ribbons.
Stir in soy sauce, vinegar, white pepper powder, and salt. Adjust seasoning as needed. Garnish with spring onions or coriander leaves.