chicken-corn-soup

Sharing another of my favourite Malaysian dishes – Chicken Corn Soup.

This is very simple and delicious soup, great to go with your rice/dinner or as an afternoon meal for your children after school. Serve the soup with toasted bread. My daughter loves to add rice to the soup for breakfast.

Instead of using canned soup which has many additives that are not great for your health, make your own stock. However, I have opted to use canned creamed corn, however you are welcome to use fresh corn.

The thickness of the soup is through your creamed corn and eggs, however if you prefer the soup to be thicker, add the corn flour with water.

You will notice I do not add cream to the soup, as in Malaysia, our soup is meant for drinking or as a side dish with the main meal, thus the soup tends to be watery.

Also I like my soup light, thus I do not stir fry any garlic or onion etc. It is just plain chicken stock, chicken pieces and corn.

Ingredients:

1.5 liter of chicken stock.
200g chicken pieces (either breast or thigh) – sliced thinly/finely
1 teaspoon garlic oil
1 tablespoon light soy sauce
Dash of pepper
Pinch of salt to taste
2 eggs – gently beaten
1 x 425g can cream corn
1 x 425g corn kernel (optional) if you like more corn
1 tablespoon corn flour mix with 60ml water (optional for thickness)

Preparation

Marinade chicken with pepper and soy sauce and leave for at least 5 minutes – set aside

Instructions

Bring chicken stock to boil, set the fire to medium heat, add meat to the stock and boil for further 2 minutes.

Add the canned corn into the soup

Add salt to taste

When you are ready to serve, pour the eggs  into the stock and stir quickly until egg is cooked. You want the white swirly look and feel for the soup.

If you prefer the soup to be a bit thicker, add the corn flour, switch off the flame when the soup thickens.

Alternative method:

Alternative, if you would like to use fresh corns for the kernels, this is how you will do it:

  • Place the fresh corn on a flat surface
  • Remove the skin and threads
  • From halfway, cut down the corncob (close to the core) to remove the kernels
  • Wash the kernels and cook it in the soup for 5 minutes or until soft

You will then add whisked eggs & corn flour to the soup.

Number of people: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

This is a simple recipe yet nutritious soup that you can whip up very quickly.

Connection tips:

Invite your children to help you with the meal preparations.

Older children can help with:

–  Reading the recipe, taste the soup and decide on the quantity of salt to add etc.

– Opening the can for you and add into the soup

– Chop the spring onion

Young children can help with:

– Pouring the soy sauce and pepper to marinade the meat

– Taste the soup and decide on what to add next

– Whisk the eggs

Enjoy and remember to make it fun and enjoy the process.

Refer: How to prepare your stock for more information

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