How to make a quick and delicious chicken and sweet corn soup that kids will love.
Today marks the celebration of Chinese New Year, so it would be very wrong of me not to celebrate in some small way, right.
Chicken and Sweet Corn Soup has always been a favorite, it's something that I always order when we go out to eat at Chinese restaurants. So I thought I'd try my hand at making one for dinner. It was a huge hit, even Marisol (the pickiest eater of them all) was eating hers as I was running out the door to a meeting.
(serves approx 6 as main servings)
- 10 cups chicken stock
- 2 cans creamed corn
- 3 cups shredded chicken
- 3 half pieces corn on the cob
- 2 tsp sesame oil
- 3 egg whites (lightly beaten)
- 4 spring onions
- 2 tbs soy sauce
- 3 tsp ginger (freshly grated)
In a large pot add the chicken stock, sesame oil, soy sauce and ginger. Bring to the boil. Turn down the heat a little and very slowly pour the egg whites into the pot while continually stirring. Add the creamed corn and chicken and stir. Leave to simmer.
In another pot cook the corn on the cob. Once cooled, slice off the corn so it comes off the cob in large pieces instead of individual kernels.
Dish the soup into bowls. Top with the corn pieces and sliced spring onions.