Description
You will be surprised by how quickly this soup comes together because it tastes like it simmered much longer. Every spoonful has that cozy mix of chicken, corn, and egg that makes people slow down a little.
Ingredients
Units
Scale
- 1 liter chicken stock
- 4 chicken thighs on the bone
- 2 eggs, separated
- 1 tin cream-style sweet corn
- 1 teaspoon salt
- 2 dashes black pepper
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1 chopped spring onion
Instructions
- Bring 1 liter of chicken stock to a steady boil in a medium pot.
- Add the 4 chicken thighs and let them simmer until they are fully cooked and tender. It usually takes about 20 minutes.
- Lift the chicken thighs out, let them cool for a minute so you do not burn your fingers, then pull off the meat and shred it. Toss the bones.
- Add the shredded chicken back into the pot.
- Stir in 1 teaspoon salt, 2 dashes black pepper, 1 teaspoon sesame oil, and tip in the entire tin of cream-style sweet corn. Let the soup come back to a gentle simmer.
- Scoop a few tablespoons of hot soup into a small bowl and whisk it with 1 teaspoon of corn starch until smooth.
- Slowly drizzle this slurry back into the pot while stirring. This keeps it from clumping.
- In the empty sweet corn tin or a small bowl, stir the 2 egg yolks until loose and pour them into the soup.
- Whisk the 2 egg whites separately until just frothy.
- Hold a fork or slotted spoon over the pot and drizzle the egg whites through so they fall in soft little ribbons.
- Give the soup a gentle stir, so they set without breaking apart too much.
- Add 1 teaspoon light soy sauce. Taste and adjust salt if needed.
- Ladle into bowls and top with chopped spring onion. Serve hot right away.
Notes
Created, prepared, tried, and tested by Melanie
