SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.7
  • Total Fat: 2.2 g
  • Cholesterol: 63.9 mg
  • Sodium: 1,302.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.5 g

View full nutritional breakdown of Sweet Corn Chicken Soup calories by ingredient
Report Inappropriate Recipe

Sweet Corn Chicken Soup

Submitted by: BIGGIRL2082010

Introduction

This is arguably the most popular soup in Chinese restaurants in India (well, it's a toss-up between this one and the hot-and-sour soup). I've been missing the flavour of this soup, and finally found a recipe I like enough to make at home. This is arguably the most popular soup in Chinese restaurants in India (well, it's a toss-up between this one and the hot-and-sour soup). I've been missing the flavour of this soup, and finally found a recipe I like enough to make at home.
Number of Servings: 4

Ingredients

    1 quart (4 cups) home-made chicken broth (or low-sodium broth if you're buying a packaged version
    1 can creamed corn (the no-name brands tend to be hit-and-miss in my experience: I like the Green Giant brand myself for texture and actual corn-to-starch ratio)
    1/2 cup chicken breast, shredded
    1/2 tsp sugar (optional)
    1/2 cup frozen corn
    1/2 cup sliced mushrooms
    1 small egg, beaten
    1 tsp corn starch
    1/2 cup cold water
    1 scallion (green part only), cut into fine rings


Directions

-Heat the broth on medium heat, together with the shredded chicken breast and mushrooms (I find shiitake mushrooms too strong for this soup, so I tend to use plain white mushrooms)

- Add the canned corn and the frozen corn and cook until the frozen corn is tender (a few minutes)

- Taste the soup and add a tiny bit of sugar if and only if you really want it a little sweeter - the canned corn is usually sweet enough for me, but the kids seem to like it sweeter

- Turn the heat to low, add the beaten egg in a steady stream, stirring constantly with a fork or chopstick so you get soft threads of egg (if you don't stir, you may wind up with clumps of egg - not very appetizing)

- Stir the corn starch into the cold water and mix well.

- Add the corn starch mixture to the soup and stir

Serve piping hot, garnished with scallion rings. I usually will set out soy sauce, chili oil and chilies in vinegar as accompaniments - my family and friends can add whichever they wish, although I find this soup quite delicious without any accompaniments at all.




Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BIGGIRL2082010.






Great Stories from around the Web


Rate This Recipe