Better Than Takeout Indo-Chinese Style Chicken Sweet Corn Soup
While this soup is considered an appetizer at most Indo-Chinese restaurants, don't be surprised if you have the whole pot to yourself, as a main!
Leave out the chicken, and use vegetable broth in place of the chicken broth.
Follow our easy instructions for success!
In a small bowl, crack and whisk an egg. Set aside.
Add the canned creamed corn to a sauce pan over medium heat. Add the chicken broth, chicken breast, ginger, salt and soy sauce and let it come to a simmer.
In another small bowl, mix together the corn starch and water to make the slurry. Once the corn mixture is simmering, add the corn starch slurry while stirring constantly.
Remove the pot from the heat. Add the whisked egg to the soup
while stirring in circles
. This will give you the long ribbons of egg in the soup.
SWipe UP FOR FULL RECIPE!
Coconut Canned Pumpkin Soup
Creamy Tomato Feta Soup
For more recipes visit