Indo-Chinese Sweet Corn Chicken Soup with Chilli Vinegar
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.
Tried this recipe?Let us know how it was!