Chicken and sweet corn soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
165 kcal
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Course
Lunch
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Cuisine
Indonesian
Chicken and sweet corn soup
Description
To prepare, the chicken is first boiled and shredded to ensure tenderness and to create a clear broth by discarding the initial cooking water. The ginger, garlic, and black pepper are sautéed to release their aromas before adding chicken, salt, and hot water to develop a seasoned broth. Sweet corn kernels, half mashed to release natural juices, are incorporated and simmered until cooked through. Beaten eggs are carefully drizzled and stirred in to form a characteristic silky pattern across the soup. Finally, sliced spring onions add a mild onion flavor and freshness.
The soup is thickened with a mixture of cornflour and cold water to achieve a smooth, slightly thickened consistency that holds the suspended ingredients well. The result is a comforting hot soup with a gentle sweetness from the corn and a mild heat from fresh ginger and garlic, suitable as a starter or light meal.
Use fresh sweet corn for best flavor but raw frozen corn kernels are acceptable; avoid canned corn as it is pre-cooked and may alter texture. Chicken with bones can be used but ensure to remove bones before serving. Adjust thickness by adding more cornflour slurry if needed.
Ingredients
- 2 pieces chicken breast or boneless chicken thigh. Cut in small pieces, boneless
- 1 ½ cup sweet corn kernels From 2 fresh sweet corn cobs. Mash half of the kernels
- 2 egg lightly beaten
- 8 cups water hot boiling from the kettle.
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ inch ginger minced
- 3 cloves garlic minced
- 1 tablespoon cooking oil
- 3 spring onions finely sliced, or scallions
- 4 tablespoons cornflour mixed with 4 tablespoons of cold water, or cornstarch
Instructions
- Clean the chicken and cut in chunks. Boil them in ½ litre of hot boiling water (from the kettle) until the poultry is just cooked through. Drain the water, and shred the chicken using two forks or hands. Set aside.
- And fry the ginger garlic and pepper in a cooking pan until it’s fragrant.
- Add the chicken pieces and salt in the spices. Then put 1 ½ litre of hot boiling water in and leave it to cook for about 20 minutes. If you use chicken with bones, you can include the bones in. Just don’t forget to take them out before serving.
- Then add the sweet corn in. Stir well and continue to cook with the lid on until the sweetcorn is almost fully cooked for about 5 minutes.
- Next, add in the spring onion/ scallions slices. And the beaten eggs as you stir the soup carefully. You want to create a membrane-like pattern of the eggs in your soup.
- Put the lid on and leave it to cook and simmer for another 5-10 minutes.
- Mix 4 tablespoons of cornflour/ cornstarch with 4 tablespoons of cold water. Pour it into the soup at the same time you stir the soup gently. You can see that your soup is getting more thickened now.
- After cooking further for a minute or two, your chicken and sweet corn soup are ready.
Notes
- Boiling and discarding initial chicken water removes impurities and yields a clearer soup.
- Use fresh sweet corn kernels, mashing some to release juice; raw frozen corn works if fresh is unavailable, but avoid canned cooked corn.
- If soup is too thin, thicken by mixing more cornflour with cold water and stirring into the simmering soup.
- Chicken with bones can be used, but remove bones before serving for easier eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 165kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 95mg | 32% |
| Sodium | 511mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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