Asian Chicken & Corn Soup

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Perfect for a crisp cool fall day.

This recipe I tweaked. Read a story about a gay marriage in Ireland. The recipe was a quick soup that they both love, So made there own version when moving here to the States, a soup thats a staple in most restaurants in Ireland. They stated the closest they found to this soup in the US is egg drop soup.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

2
chicken breasts
1
15oz can corn (2 cups kernels)
1
15oz can creamed corn
3-4 c
chicken stock
2 Tbsp
sesame oil
1 Tbsp
grated fresh ginger, or tsp spice
chopped green onions
2
eggs beatened
salt & pepper to taste
1 clove
garlic
1
whole onion peeled
1-2 c
water

Step-By-Step

1Place the chicken breast in a sauce pan with the water, garlic and onion and cook on high till chicken cooked through. Strain and put chicken aside til cooled and shred. I saved a cup of the stock and the garlic clove and made into a paste for the soup.
2In a large pot add Your corns, garlic paste stock water (if You like, totally optional) and chicken stock. Cook the stock and corn for 25min on low.
3When the chicken is cooled shred.
In a pan heat sesame oil over med-high heat, add the chicken and the ginger. Cook for 5min, frequently stiring.
Add chicken to stock pot. Add s&p to taste and cook on low for 20 min.
4Remove from heat, and very slowly pour the egg into the soup. Using a figure eight with a fork, mix egg in the soup. Dont mix too fast or it will clump.
Garnish with sliced green onions and serve.
I had leftover sticky rice I served and boiled some noodles. Great with ramen noodles.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy