Sweetcorn Chicken Soup

This is sweetcorn soup. It's got egg drop, crab sticks, pork balls and silken tofu cubes in it. An all in one soup. I made this once and I love it so much that I vow I'll have regular soups nowadays.

The only thing time consuming about this soup is that the chicken broth needs to be boiled with lotsa water for about 5 hours to make chicken broth. I hate resorting to chicken bullion because I felt that they are way too unhealthy. So, I usually make a large batch of the soup and the four of us will share the soup over two dinner.

You probably wanna half this recipe:

9 cups chicken broth

Portion B
1 can of sweet corn kernels, drained (not the creamy type)
1 tsp of salt
1 1/2 cup of cooked chicken meat, shredded
4 crab sticks, cooked, cut diagonally
1 box of silken tofu, cubed

Portion B
2tbsp cornflour
2 tsp soya sauce
1/4 cup of chicken broth from 9 cups above (Make sure it's not hot anymore so cornflour can dissolve easily)

3 eggs, beaten


This is how we do it:

Mix Portion B together and set aside.

Heat remaining chicken broth and bring to boil. Upon boiling, add in Portion A.

After simmering for a while, stir Portion B and pour it into the soup. Stir until you see the soup thickened.

Finally, use chopsticks and swirl the soup in one direction and pour the well beaten eggs in.

Off heat and garnish with green onion upon serving.

That's it!

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