Chinese Chicken Corn Soup

It’s dry season here in Trinidad and the air is a real mess. With the Sahara dust and the dust from the dried grass and shrubs my allergies are taking a real beating. And when I’m feeling under the weather, there’s nothing that works better to easy my symptoms and give me a boost that a bowl of soup.

Soup is one of my favorite dishes to make and enjoy. For me they are like a blank canvas, you can add almost anything and the flavors are amazing! But out of all the soups that I make, Chinese inspired ones are my definite fav. From Wanton to Chinese Chicken Corn, I just love the flavors and the simple broth that they have.

So when the weather started acting up, I started to make soup and today’s special is Chinese Chicken Corn. Just as good as takeout, but super simple, this soup only requires a handful of ingredients and can be done in about 15 – 20 minutes. My favorite kind of dish!

Here’s the recipe and the video! We hope you enjoy!

Chinese Chicken Corn Soup

Makes 2 servings.

INGREDIENTS:
  • 2 cups chicken or vegetable stock (unsalted)
  • 1 can creamed corn 15 oz
  • 1 tbsp GF soy sauce or coconut aminos
  • 1 tbsp Chinese cooking wine or dry sherry (optional)
  • 1-2 tsps ginger, finely minced or grated
  • 1 garlic clove, finely minced or grated
  • 1 tsp cornstarch, mixed with a tbsp of cold water or cold stock
  • 1 egg, whisked well
  • 1 chicken breast cooked, shredded or chopped
  • Salt and pepper to taste
  • Chopped green onions for garnish
  • Sesame oil to finish
DIRECTIONS:
  1. In a pot or large sauce pan combine stock, creamed style corn, soy sauce or aminos, cooking wine, garlic, ginger and cornflour mixture. Stir to combine.
  2. Bring mixture to a boil over medium to high heat, then reduce to simmer and cook for about 5 minutes until the soup thickens slightly but not too much, remember to stir occasionally as well so that the corn doesn’t stick to the bottom of the pot.
  3. Once thickened remove from heat and using a fork, stir in the whisked egg, mixing while you pour so that ribbons of egg form in the soup.
  4. Once the egg is cooked and the ribbons formed, stir in the chopped chicken. Check for salt and pepper. Then let the soup sit for about 5 minuted before serving so that the chicken can heat through and the flavors blend together.
  5. Finish with a sprinkle of chopped green onions and a drizzle of sesame oil to serve. Then enjoy!!!

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