Tuesday, 28 April 2009

Sweet Corn Soup

I think this soup is kind of originated from Chinese takeaway in UK. I hardly remembered having this soup back home except in MOS burger outlets. It is actually quite simple to prepare and nice as well.

Sweet Corn Soup
Ingredients (served 2)
  • 500ml chicken stock
  • 1/2 chicken breast meat - diced to small cube
  • 300 gm sweet corn kernel from can
  • 1/2 tsp sesame oil
  • 1 egg lightly beaten
  • 1 tbsp corn starch added with 2 tbsp water
  • white pepper
  • 1/2 tsp of sugar
  • 1 tbsp soya sauce or salt to taste
  • spring onion for garnishing (optional)
  1. Bring to boil the chicken stock, add in sweet corn kernel and chicken meat.
  2. Once chicken meat is cook, quickly add in the sugar, soya sauce, sesame oil and mix well.
  3. Then add the corn starch mix and stir. At this point your soup should be a little thicken.
  4. Add in the beaten egg and stir quickly till egg is cook. Off heat.
  5. Put in a bowl and drizzle some white pepper with spring onion. Served hot.
Here's my Dutch Iris blooming in late April.....


adeline said...

yum, i like normally order this soup from takeaway too, find it very hearty!definitely will try this at home soon!

Christine Toh said...

Hi Adeline,

I totally agree. Enjoy this simple soup with with fried spring rolls or shrimp toast(typical of Chines takeaway) :-)