Chicken Sweet Corn Soup | Sanjeev Kapoor Khazana

Simple and healthy soup recipe with sweet corn kernels in a flavorful chicken stock with egg drop, thats an Indo-Chinese favorite.

CHICKEN SWEET CORN SOUP

Ingredients

3-4 cups chicken stock
¼ cup corn kernels
½ cup cream style corn kernels
1 boneless chicken breast, boiled and shredded
1-2 tablespoons finely chopped carrot
1-2 tablespoons chopped cabbage
Salt to taste
White pepper powder to taste
1 teaspoon sugar
2 tablespoons cornstarch slurry
1 egg
1 teaspoon vinegar
Chopped spring onion greens for garnishing

Method

1. Boil chicken stock in a non-stick pan. Add corn kernels and let it boil.
2. Put the cream style corn kernels in a bowl, lightly mash the using the back of the spoon, add to the pan, mix and cook for 1-2 minutes.
3. Add carrot, cabbage, salt, white pepper powder and sugar, mix and cook for 2 minutes.
4. Add cornstarch slurry, mix and cook till the mixture slightly thickens. Switch off heat.
5. Break egg in a bowl. Add salt, beat well, pour gently into the soup and lightly mix. Add vinegar and mix well.
6. Pour the soup in individual serving bowls, put some chicken on top and serve hot garnished with some spring onion greens.

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