How To Cook Chicken and Sweet Corn Soup

 

Ingredients

• 75 grams boneless chicken breasts, cut into small dices
• 3 tablespoons water
• 3 cups chicken broth
• 3 tablespoons water
• 60 grams frozen/tin or fresh sweetcorn
• 60 grams mashed sweetcorn 
  

  
  
  
• 0.38 carrot, cut into small cubes
• 1 teaspoon garlic, finely chopped
• 2 eggs, whisked
• 1 1/2 tablespoon corn starch

Seasonings

• 1/2 teaspoon salt to taste. It depends on the chicken broth or stock you use.
• 1/2 teaspoon white or black pepper
• 1/2 teaspoon sesame oil

Instructions

1. First, cut the chicken and carrot into small dices.
2. Finely chop the garlic cloves and mash 1/2 cup of sweet corn with a knife or blender. 
   

   

   
   
   
3. Cut spring onions into thin slices and set it aside. 

   

   
   
4. In a medium pot, pour the chicken stock in. Bring it to a boil on medium-high heat. 
5. Add the chopped garlic and chicken pieces. Stir it well and boil it for 1 to 2 minutes. 

   

   
   

   
   
6. Follow with the carrot cubes, sweet corn and mashed sweet corn. Close the lid and allow it to simmer for 5 to 6 minutes. 

   

   
   
7. Combine 2 tablespoons of cornstarch with 4 tablespoons water in a small bowl.
8. Beat 2 eggs and season it with a sprinkle of salt. 

   

   
   
9. Pour the cornstarch water in and stir it well. When the soup starts to thicken, pour the egg in slowly and stir it gently in the same circular direction. 

   
   
10. Season it with salt, white pepper and sesame oil. 

    
    
11. Turn off the heat and add chopped spring onions.