Rated 4.36 out of 5 based on 7 votes
- 500 g chicken
- 1 x onion
- 3 Tbls soy sauce
- 1.5 L chicken stock
- 3 x cans of creamed corn
- 2 x eggs
- 1 bunch shallots
- 1 splash sesame oil
- 1 pinch ginger
- 1/2 clove garlic
NOTE: This will make a bucket load of chicken soup! Not sure if the measurements are totally correct, have a play around with it!
Cut up the onion and fry with a touch of oil as well as the ginger and garlic. When the onion is semi browned, throw in the chicken and a few splashes of soy sauce. I also like to add a some sliced shallots at this stage.
When the chicken is browned – add the chicken stock and bring to the boil.
Make sure to monitor at this stage, many of times my soup has been ruined because the chicken has sunk to the bottom and burnt.
After around 5min, add the creamed corn. Add enough for your chosen thickness. I usually cook this recipe in bulk and like lots of corn!
Cut some more shallots and throw into the soup. More the better!
Whisk up the eggs in a separate bowl, stir into the soup a few minutes before serving.
Serve with bread and some fresh herbs.
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Most amazing soup I have EVER eaten!