Sweet Corn Chicken Soup

Ever since I can remember, I used to love ordering sweet corn chicken soup when we went out for a restaurant dinner. Since it was such a family favorite, we started making it at home as well when I was growing up. Here is the recipe that brings me nostalgia every time I make it.

Ingredients:

200g boneless chicken, cooked and shredded

4 cups chicken stock

1-2 cups sweet corn, cooked

1/2 onion, diced
1/4 cup spring onions, chopped

1/4 cup water

1 tbsp cornflour
1 egg
Few drops of lemon juice
1 tbsp oil

1-2 tsp soy sauce

1/2 tsp garlic paste

1/2 tsp ginger paste

Salt and pepper (to taste)

Chopped spring onion greens, to garnish

Method:

Heat the oil in a pot, and sauté the onions and spring onions till translucent.

Add the ginger paste and garlic paste, and sauté.

Add the shredded chicken, sweet corn and salt, and sauté for a couple of seconds.

Add the chicken stock and bring to a boil.

Lower the heat and allow the stock to simmer.

Dissolve the cornflour in the water and pour it into the stock, making sure that the corn syrup is evenly mixed into the stock.

Beat the eggs with a few drops of lemon juice, salt, and pepper.

Drizzle the beaten egg into the soup while stirring in a circular motion. You will notice the egg turn white as soon as it falls into the soup.

Add the soy sauce and pepper.

Garnish with the spring onion greens.

Tip: You can still make a bowl of this amazing goodness if you don't have spring onions! Just use regular onions instead for the soup, and use coriander leaves to garnish. The flavor is slightly (very slightly) different but still amazing!