Tangy Asian Chicken Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Yellow Sweet Corn, Canned, 1 can (12 oz) yields, Chicken Breast, no skin, 1 breast, bone and skin removed, Onions, raw, 1 cup, chopped, Soy Sauce, 2 tbsp, Oyster Sauce, 3 tbsp. Sesame Oil, 2 tbsp, Chicken Broth, 2 cup (8 fl oz), Lime Juice, 1 wedge yields, Corn Flour, 30 grams, Scallions, 2 tbsp
Dice or shred (already cooked) chicken breast and add to a pot of 4 cups of boiling water. Add cubed onions, sweet corn (rinsed and drained of brine) and chicken broth. Allow to simmer on low heat for 10 minutes.
Add soy sauce, oyster sauce and sesame oil. Allow to boil for five minutes.
Mix corn flour with two tablespoons of water. Stir thoroughly, removing all lumps. Add to boiling soup.
Allow to simmer on low heat for 5 minutes. Serve into bowls and top with a squirt of lime juice and chopped scallions.
Serving Size: Makes 3 servings
Add soy sauce, oyster sauce and sesame oil. Allow to boil for five minutes.
Mix corn flour with two tablespoons of water. Stir thoroughly, removing all lumps. Add to boiling soup.
Allow to simmer on low heat for 5 minutes. Serve into bowls and top with a squirt of lime juice and chopped scallions.
Serving Size: Makes 3 servings
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 11.3 g
- Cholesterol: 49.0 mg
- Sodium: 1,253.9 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.5 g
- Protein: 21.8 g
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