chicken corn soup

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?

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Hot and Sour Soup

I came home today with a frozen face and hands thinking, what can I eat that will defrost my soul? First I thought hot chocolate, but then reason kicked in and I rushed to the freezer to take out some frozen chicken and make soup for dinner. I didn’t even wait for the chicken to defrost. I just popped it into a pot of water and put the flame on high. That’s how gloriously easy this recipe is. It has heat from the sriracha and pepper, and tang from the vinegar and soy sauce. This truly is a winter wonder, but I find myself making this in the summer as well! 

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