Chicken Sweet Corn Soup Recipe
Ingredients
| Shredded chicken | 1/2 Cup (16 tbs) | |
| Chicken stock | 5 Cup (16 tbs) | |
| Corn | 1/2 Cup (16 tbs), boiled | |
| Eggs : 2 slightly beaten | ||
| Ginger-garlic paste : 1/2 tbsp | ||
| Onion : 1 chopped fine | ||
| Green chillies : 2 chopped and de-seeded | ||
| Soya sauce : 1/2 tbsp | ||
| Vinegar | 1 Tablespoon | |
| Aji-no-moto : 1/2 tsp | ||
| Salt | To Taste | |
Directions
1. Bring chicken stock to boil.
2. Add chopped onion, ginger-garlic paste and salt and cook for a few minutes.
3. Add chicken, sweet corn and chillies.
4. When the soup is boiling vigorously, add vinegar, soya sauce and aji-no-moto.
5. Lastly, add beaten egg slowly to form fine long shreds. If thick soup is preferred, add 1 tbsp of corn flour and water mixed to a paste.
2. Add chopped onion, ginger-garlic paste and salt and cook for a few minutes.
3. Add chicken, sweet corn and chillies.
4. When the soup is boiling vigorously, add vinegar, soya sauce and aji-no-moto.
5. Lastly, add beaten egg slowly to form fine long shreds. If thick soup is preferred, add 1 tbsp of corn flour and water mixed to a paste.
Chef
