Indo-Chinese Soup

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WHAT'S SPECIAL

This Indo-Chinese Sweet corn chicken soup recipe is quick and easy to make, it’s full of protein and veggies and it is so comforting, delicious and loaded with disease-fighting nutrients. Since soups are mostly liquid, they're a great way to stay hydrated and full. They give your immune system a boost. Soups can help you stave off cold and flu, and they're a great antidote for times when you are sick, too!

Indo-Chinese Sweet Corn Chicken Soup with Chilli Vinegar

Servings 6
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

  • 250 gm Chicken breast cut in small pieces
  • ½ tsp Soya sauce
  • 1 tbsp Butter
  • 1 clove Garlic finely minced
  • ½ tsp Ginger grated
  • 2 tbsp Spring onion whites
  • 2 tbsp Celery finely chopped (optional)
  • 1 nos Carrot, small finely chopped
  • 4 cup Water
  • ½ cup Water for cornstarch slurry
  • 2 tbsp Corn flour
  • 1 nos Chicken stock cube
  • 200 gm Canned sweet corn
  • ¼ tsp Turmeric optional
  • to taste Pepper powder
  • 2 nos Egg large
  • to taste Salt

For Chilli Vinegar

  • ¼ cup Vinegar
  • 2-3 nos Green chillies finely chopped

Instructions

  • Prepare chili vinegar: Boil vinegar with green chilies for 1 minute and keep aside.
  • Marinate the chicken: Add soya sauce, salt, pepper to the diced chicken and mix well.
  • Heat butter on low flame, add ginger & garlic, spring onion whites, celery. Add the marinated chicken and carrots followed by 4 cups of water, chicken stock cube and sweet corn.
  • Add turmeric powder (optional). Stir and bring to a boil. In the meantime, prepare the cornstarch slurry by adding cornstarch to 1/2 cup water and mix well.
  • Boil for 5 mins till the veggies and chicken are cooked. Then add in the cornstarch slurry and boil until the soup thickens. While stirring continuously in a circular motion, slowly add in the beaten eggs in a steady stream from a height as shown in the video.
  • Add salt and pepper if needed. Switch off the flame and add spring onion greens. Indo-Chinese Sweet Corn Chicken soup is ready to serve hot along with chili vinegar!

Notes

  • Other Variations: Prawns or Cabbage can be used instead of Chicken.
  • For White sweet corn soup: Skip the soy sauce, turmeric and carrots and use 4 egg whites instead of 2 whole eggs.
  • Add 3 tbsp corn starch for a thicker soup.
  • Instead of creamed corn, you can just puree some whole kernel corn in the blender or food processor before adding it to the soup.
  • Usually turmeric is not added to sweet corn soup. I have added for its medicinal benefits during the cough and cold season(winters). Pepper aids in better absorption of curcumin in turmeric. Curcumin in turmeric and piperine in black pepper has been shown to improve health due to their anti-inflammatory, antioxidant and disease-fighting qualities.
Course: Soup
Cuisine: Chinese, Indian
Keyword: easy recipe, egg drop soup, flu fighting soup, healthy soup, sweet corn soup

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.

Food for Soul

Little children, keep yourselves from idols. Amen.  – 1 John 5:21

An idol is any God-substitute, anything we make bigger than Him. If we take some element of popular culture—whether it’s our leisure, pastime, hobby, or special interest in sports or arts or music—and make that an idol instead of serving the Lord, it becomes our god. We are set in orbit around it, and God becomes secondary.

Idolatry is when God is removed from the throne and something else is put in His place.
But God must always be primary.

Something is fundamentally wrong if we won’t talk to people about Jesus with any kind of passion and enthusiasm like we talk about a sports team or a movie or a TV program. Those things can become idolatrous. The passions we invest in other things should be directed to Jesus.

God bless you!!

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