This is perhaps my favorite soup of all time. every Chinese restaurant in Pakistan serves this soup all year long, and no matter what season you have this in. It always hits the spot. It can be kept as thick or as thin as you'd like. You can also substitute the chicken for crab and make it into a crab corn soup. Or replace the chicken with tofu to keep it vegetarian.
My kids love it when I add pasta to the soup (ok I love it too for the times when I want to carb load). This soup comes together really quick, and you don't have to spend too long over a stove to satisfy that craving. I hope you make it and enjoy.
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients for Chicken corn soup:
2 chopped chicken breasts _ hand cut keema
2 tbsp of oil
1 bay leaf
1 tsp of chopped garlic
1 tin of creamed corn - or 1 tin of corn kernels lightly blended
Dried galangal 1 piece (optional)
1 tsp of salt
1 tsp of black pepper
1/2 tsp of white pepper
Pinch of sugar
Pick of garlic powder
4 cups of chicken stock (you can youse boxed or 2 stock cubes)
1 tbsp of vinegar
1 tbsp of soy sauce
4-5 heaped tbsp of cornflour mixed with water to make a thick slurry
2 egg whites beaten
2-3 tbsp of any oil
Place a heavy bottomed pot over on medium high heat, add the oil and when hot put in the chicken, bayleaf and garlic, when the chicken turns white add in the corn, the spices and the chicken stock. Place lid and let the mixture come to a bubble. Once bubbling add in the soy sauce and vinegar. Mix and adjust seasoning. Now thicken with the con flour slurry. Adjust seasonings again. The soup should be bubbling when you add in the egg whites to create ribbons.
On a separate stove top heat up the oil and once hot, pour it over the soup. This gives the soup a lovely lusciousness. Serve into bowls.
Choice of crispies
My chili chips are from nimco
Green chilies soaked in vinegar. Zap for 30 seconds in the microwave with a pinch of sugar for the authentic Chinese restaurant feels.