Real Recipes From Real Home Cooks ®

corn soup with quail eggs

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a Filipino soup, and it is easy and tasty. This is from a good friend so it is authentic. This can be a breakfast, lunch, or light dinner.

yield 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For corn soup with quail eggs

  • 24
    hard boiled quail eggs, peeled
  • 2 can
    cream style corn, (410 g/14 1/2 oz each)
  • 2 c
    chicken broth
  • 1 c
  • 3/4 c
    spring onion, sliced
  • 1
    chicken egg, lightly beaten
  • 2 Tbsp
    cornstarch, mixed with 2 tablespoons water
  • salt and pepper, as desired

How To Make corn soup with quail eggs

  • 1
    In a medium size pot, add the water and broth and bring to a boil. Add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cook for 15 minutes, stirring often.
  • 2
    Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry), stir and simmer for 1 minute.
  • 3
    Slowly stir in one direction while slowly pouring in the chicken egg. Then add the quail eggs, stir, then cover, turn off the heat and leave on the same burner. Let this sit for 5 minutes.
  • Corn Soup with Quail Eggs.
    Stir and then serve, enjoy.