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asian chicken & corn soup

(1 rating)
2sweetinc avatar
Recipe by
Lisa G. Sweet Pantry Gal
@2sweetinc
Buffalo, NY

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.

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For asian chicken & corn soup

  • 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

How To Make asian chicken & corn soup

  • 1
    Place 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.
  • 2
    In 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.
  • 3
    When 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.
  • 4
    Remove 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.
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