I love how the way we eat changes with the seasons. Light, fresh ingredients in the summer, and hearty, warming bowls of comfort in the winter. This Chicken Corn Soup is said warming bowl of comfort. I love the pops of corn and silky ribbons of egg nestled in a comforting bowl of yakhni (chicken stock). It’s so beautifully balanced with robust vinegar and hints of sesame. This fool proof, quick version of soup is ready in under 20 minutes, which is perfect for a cold winter evening, isn’t it?
Here’s what you’ll need for 2-3 servings
1 litre water
1 knorr chicken cube(or any chicken bouillon cube)
1 chicken breast, thinly sliced
1/2-3/4 cup corn, lightly smashed
2 Tblspn vinegar
1 Tblspn soy sauce
1 Tblspn sambal oelek
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp garlic powder
salt to taste
2 Tblspn corn flour+ 4 Tblspn water
1 egg, beaten
1/4 tsp sesame oil
This is my quick version of chicken corn soup, hence the chicken cube, but feel free to make your own chicken stock and use it in this. Start off by bringing the water to a boil. Add the chicken cube along with the sliced chicken, corn and vinegar. Let it simmer for about 5 minutes, then add the soy sauce, sambal and seasoning. Simmer for a couple minutes. Mix the cornflour into the water well to create a slurry and drizzle it into your soup, mixing as you do so no lumps form. Once the soup comes back to a simmer, pour the beaten egg into the soup in three batches, waiting a few seconds between each pour. Let the egg float to the top before mixing with a spoon. Add the sesame oil at the very end. Check the soup for seasoning, and serve hot.
This quick recipe is great to make for a crowd. This recipe easily doubles or triples.