Pantry Raid III

It was time for the pantry again and this time it was -- Sweet corn chicken soup : The favorite in any Indian chinese restaurant. I havent come across anyone who doesnt like sweet corn chicken soup. This is the ultimate comfort food for either a cold day, a rainy day or a hot summer day. It is " the" chicken soup for the soul....!

Sweet Corn Chicken Soup

Found in my Pantry :

1. Canned Sweet Corn Cream Style


2. Canned Whole Corn Kernels


3. Cornflour


4. Chicken Stock

Ingredients :

1 Can Sweet Corn Cream style
1 Can Whole Corn Kernels
2 Tbsp Corn flour
5 Cups Chicken Stock
1 Cup Cooked and Shredded Chicken
1 Cup Water
2 Sprigs Green Onion
1 Egg
Salt and Pepper to taste

Add the chicken stock , sweet corn cream style and whole corn kernels in a big dish and set it on the stove. When it boils, add the cooked chicken and let it simmer gently for about 5-10 minutes. Meanwhile, in a cup of water, dissolve the 2 Tbsp of Corn flour. Add this slowly to the soup . If you think that the soup needs to be more thicker , add some more corn flour. Once the soup reaches its desired consistency, beat one egg in a bowl and add this slowly to the soup while still stirring the soup with your other hand. Add salt and pepper to taste and garnish with sliced green onions. Serve hot.

I like it best with the sriracha hot sauce available at the asian stores here.