19 July, 2015
Asian Style Chicken & Corn Soup
Asian Style Chicken & Corn Soup
Serves: 4-6
Ingredients:
- 2 litres chicken stock
- 3 litres water
- 1 tablespoon chicken stock powder
- 1 large chicken breast fillet
- 400g can corn kernels, drained
- 400g can creamed corn
- 1 tablespoon cornflour
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
Method:
- Add the stock, stock powder and water to a large soup pot and bring to the boil, once boiling add the chicken cover with a lid and remove from the heat, sitting for 15 minutes.
- Remove chicken and allow to cool slightly, then shred.
- Add both cans of corn to the stock and bring back to the boil.
- While it is boiling in a small mixing bowl combined the cornflour and soy sauce into a paste then stir into the soup to thicken slightly, reduce to a simmer for 5 minutes to let the flour cook out.
- Return the chicken to the soup and mix well.
- Slowly pour in the beaten eggs in a steady stream stirring constantly.
- Remove from the heat and sit for 2-5 minutes before serving to allow the egg to cook through.
Recipe Notes:
- Store in an airtight container in the fridge for the maximum of 2 day
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.