I bought sweet corns when seeing them freshly harvested. The sweet corns' husk was still light green in color. Sad thing, I forgot to cook them right away. After two days in the refrigerator here's the best thing I can do with them: Sweet Corn Chicken Soup. I first tasted this soup from Miss A, my Indian best friend. I hope to duplicate her soup basing from the taste I can remember. : )
Ingredients:
-Put the chicken broth, fish sauce, pepper and cooked sweet corn kernels in a pot.
-Bring to boil.
-Dissolve corn flour in little water and add to the pot.
-Stir well so that no lumps are formed.
-Add cooked chicken pieces and bring to gentle boil.
-Let it simmer for 10 minutes.
-Slowly add the beaten egg and stir continuously.
-Bring to boil until soup attains slight thicker consistency, remove from flame.
-Serve hot garnished with spring onion.
Enjoy!
- 1 cup sweet corn kernels cooked
- 1/2 cup chicken breast cooked and shredded
- 3 cups chicken broth
- 2 tablespoons cornstarch
- 1 egg beaten
- fish sauce
- pepper
- spring onion
-Put the chicken broth, fish sauce, pepper and cooked sweet corn kernels in a pot.
-Bring to boil.
-Dissolve corn flour in little water and add to the pot.
-Stir well so that no lumps are formed.
-Add cooked chicken pieces and bring to gentle boil.
-Let it simmer for 10 minutes.
-Slowly add the beaten egg and stir continuously.
-Bring to boil until soup attains slight thicker consistency, remove from flame.
-Serve hot garnished with spring onion.
Enjoy!
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