While I was on vacation I got the chance to eat at a Chinese restaurant and the chicken sweet corn soup on the menu caught my attention. There were just so many things that I wanted to try that I did not end up ordering the sweet corn soup but I figured that I could make it at home. With the end of corn season within sight it was time to try making a sweet corn soup and this weekend I got the chance to. I went with a very simple version of the soup with garlic, ginger, green onions and soy sauce for flavour in addition to the corn and chicken and I could not resist adding a bit of heat in the form of a birds eye chili. One thing that I really like about many Chinese soups is the egg drop which adds a really amazing texture to the soup and makes it a bit more filling. I also added a touch of corn flour to thicken the soup up a bit. (If you prefer an even thicker soup, feel free to add more corn flour.) One thing that I find is quintessential about Asian cuisine is that aroma of toasted sesame oil so I added a few drops to the soup to finish it off. The sweetness of the corn plays really well with the salty soy sauce seasoning in this soup and it was a great way to enjoy some of the last of the fresh locally grown corn!
Chicken and Sweet Corn Soup
(makes 4 servings)Printable Recipe
Ingredients:
1/2 tablespoon oil
4 green onions (sliced and divided between whites and greens)
2 cloves garlic (chopped)
1 tablespoon ginger (grated)
1 birds eye chili (finely chopped, optional)
4 cups chicken stock
1/2 pound chicken (boneless and skinless)
2 cups corn (freshly cut from the cob)
1 tablespoon corn flour
2 tablespoons light soy sauce
pepper to taste
2 eggs (lightly beaten)
1 teaspoon toasted sesame oil
1/2 tablespoon oil
4 green onions (sliced and divided between whites and greens)
2 cloves garlic (chopped)
1 tablespoon ginger (grated)
1 birds eye chili (finely chopped, optional)
4 cups chicken stock
1/2 pound chicken (boneless and skinless)
2 cups corn (freshly cut from the cob)
1 tablespoon corn flour
2 tablespoons light soy sauce
pepper to taste
2 eggs (lightly beaten)
1 teaspoon toasted sesame oil
Directions:
1. Heat the oil in a large pan.
2. Add the whites of the green onion, garlic, ginger and chili and saute until fragrant, about a minute.
3. Add the stock, chicken, corn, flour, soy sauce and pepper, bring to a boil and simmer, covered, for 20 minutes.
4. Fish out the chicken, shred it with a pair of forks and return it to the soup.
5. Pour in the egg in a slow stream while stirring.
6. Remove from heat, add the sesame oil and serve garnished with the greens of the green onions.
1. Heat the oil in a large pan.
2. Add the whites of the green onion, garlic, ginger and chili and saute until fragrant, about a minute.
3. Add the stock, chicken, corn, flour, soy sauce and pepper, bring to a boil and simmer, covered, for 20 minutes.
4. Fish out the chicken, shred it with a pair of forks and return it to the soup.
5. Pour in the egg in a slow stream while stirring.
6. Remove from heat, add the sesame oil and serve garnished with the greens of the green onions.
Similar Recipes:
Chinese Hot and Sour Soup
Sweat Corn Ice Cream
Chicken Noodle Soup
Avgolemono Soup
