Who doesn’t love this restaurant favorite? In the Indo-Chinese category it is my most favorite soup!
- 2 Chicken Leg Quarters -1.5 lbs
- 1 Can Creamed Corn
- 2 Eggs
- 1/2 cup Corn Starch
- 4 cups Water
- 1 tsp Salt
- 3–4 Green Chillies or Serrano Peppers
- 1 cup White Vinegar
Chicken Sweet Corn Soup
- Boil chicken in 4 cups water (This will also give you the chicken stock you’ll need for the soup)
- Shred the chicken.
- Add the chicken back in the prepared stock
- Add a can of creamed corn
- Bring to a boil.
- Beat 2 eggs.
- Add to the soup as it’s boiling and stir to make the egg “threads:
- Take half cup cornstarch and make a lump free mixture with half a cup of water.
- As the soup is boiling add the cornstarch and stir well.
- Add salt
- The cornstarch will thicken the soup.If needed add a little more corn starch dissolved in water to get the desired thickness. Remember soup will thicken further when cool. So don’t thicken it too much.
- Serve your soup hot with soy sauce or tamari sauce, green chili sauce and/or red chili sauce, and chili vinegar.
Preparing the chili-vinegar: Adding this condiment is a must in Chinese restaurants in India. It’s not very common in the US so I usually make it at home. Cut green chilies or serrano peppers finely and add it to a bowl of white vinegar. Leave it out for a few hours and it will soften and taste delicious. The vinegar takes the kick out of it just enough so it’s not too spicy. But still I’d say for people who don’t like chili peppers or spicy condiments leave this step out.
Keywords: chicken sweet corn soup