Sweet Corn Chicken Soup

This is one of my favorite Indo Chinese soup. I order it all the time at restaurants. This soup hardly takes any time to make if you have ready chicken stock with you. But, I wanted to make the stock at home. The homemade stock gives the soup a nice taste.

Preparation time: 20-30 minutes

Serves: 4

Ingredients:

Chicken Stock:

1 small packet of chicken drumsticks (about 12 small pieces)

1 cup celery chopped

1 tsp finely chopped ginger

1 tsp finely chopped garlic

2 carrots diced

1 onion diced

salt to taste

4 cups of water

1 can of cream style sweet corn

1/2 cup of cooked shredded chicken

1 egg beaten

2 tbsp soy sauce

2 tbsp of green chilli sauce

2 tbsp of hot and sweet chilli sauce

2 stalk of green onion diced

3 tbsp of corn starch dissolved i a little water

1 tsp sesame oil

1 tsp pepper powder

1 tsp chilli flakes

salt to taste

Method:

• Put all the ingredients for the chicken stock in a pressure cooker and close the lid and cook on medium heat for 2-3 whistles or until the chicken is cooked.
• Strain the liquid from the cooker in a large bowl
• Keep the cooked chicken pieces and separate the chicken from the bone, shred it nicely and discard the veggies.
• In a big bowl, combine the stock with the cream style sweet corn.
• To this add, salt, pepper, chilli flakes, all the sauces and bring it to a boil
• When you see it boiling, add the shredded cooked chicken to it.
• Then add the beaten egg slowly and keep stirring until the eggs form fine threads in the soup.
• Finally, add the cornstarch and you will see the soup thickening.
• Let it cook for 2 minutes and then you can take it out and garnish it with some sesame oil, green chillies soaked in vinegar and diced green onions.

Note: You can make the vegetarian version by using vegetable stock and using cooked vegetables instead of shredded chicken.