Chicken Sweet Corn Soup w/ Soy-Chili Sauce

This recipe is one near and dear to my heart because it’s something my dad always LOVED and he would make it as an appetizer with homemade lo mein or chili chicken. I would always be the kid who would insist on eating the chili chicken the next day because I wanted a 3RD BOWL OF SOUP and would turn this soup into my meal. You can serve this as an APPETIZER or as a ENTREE with some crusty bread. My favorite way to serve this is as an appetizer in a BIG POT on the stove when I’m hosting a PARTY so the guests can decide how many bowls they would like. I hope you enjoy this simple but delicious soup!

PREP TIME: 5 minutes l COOK TIME: 15 minutes l TOTAL TIME: 20 minutes

Ingredients

Soup

  • 1 - 15 oz. can cream style corn

  • 1 large egg

  • 4 cups low sodium chicken stock

  • 2 tablespoon cornstarch

  • 1 chicken breast, cut into small bite size pieces

  • 2 large cloves of garlic, minced

  • 1 teaspoon ginger, finely minced or grated

  • 1 tablespoon neutral oil (vegetable, canola etc)

  • 1 scallion, chopped

Soy-Chili Sauce

(Add all these ingredients into a microwave safe bowl and microwave for 45seconds. Serve on the table alongside the soup)

  • 1 thai chili, finely cut

  • 1 teaspoon sambal

  • 5 tablespoons soy sauce

  • 1 tablespoon white distilled vinegar

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Directions

Serving size: 4 bowls

  1. In a deep pot (remember you are only using one pot for this whole soup so use something that will be large enough) add in the oil, garlic, scallion and ginger until just slightly fragrant.

  2. Once fragrant, add in the chicken pieces and saute until they have some color to them. You don’t need to cook these fully just yet so don’t worry.

  3. After the chicken has a little color, add in the chicken stock, can of corn and bring the soup to a boil.

  4. In a separate bowl, whisk one large egg with a teaspoon of water. Bring stove down to a medium heat and steam in the egg mixture into the soup. Use a fork to feather the egg as it hits the soup to create wisps rather than large lumps.

  5. Stir the pot once you’re done and let the egg get well incorporated with the rest of the soup.

  6. Last make a corn starch slurry, which just means mix the cornstarch in a bowl with a 2 tablespoons of water to remove any lumps, and add this to the soup mix. Give the soup a stir and allow it to simmer on medium-low heat 10 minutes.

  7. Serve hot and don’t forget the soy-chili sauce for the table!

FoodTripti Kumar-Ghumanchicken, chicken soup, sweet corn, corn soup, soup, vegetarian soup, appetizer, party appetizer, entree, soup entree, egg, eggs, soy-chili, soy sauce1 Comment