Lazy Chicken Sweet Corn Soup

Perfect for a cold winter's day or rainy day or a lazy day (or even when you just feel like it), chicken sweet corn soup is a favourite restaurant-style soup of mine. With my family being from the South of Vietnam, we often have a sweeter palate when it comes to seasoning our food (opposite to the North who are overall more reserved with their seasoning), so I really enjoy this soup as it satisfies the tastes that I've grown up on being that sweeter-savoury dish. It's pretty much what I live on when I get too lazy to cook other things because it's that simple!
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Lazy Chicken Sweet Corn Soup

Ingredients:

          3-4 litres 'Lazy Chicken Stock' (of course any type of stock is fine too)
          1 chicken breast
          2 cans cream of corn
          1 can sweet corn kernels
          3 eggs, lightly beaten
          Sugar & salt (to season)
          8 level tsp. corn flour (to thicken)
          Spring onion and coriander, finely sliced (to serve)
          White pepper (to serve)

Method:

1. Dice breast into small cubes
2. In a medium-sized pot, boil some water to cook the chicken. Scoop out and set aside
3. Bring the stock to a simmer
4. Add corn cans and chicken pieces
5. Test if soup is hot enough to hold ribbons by dropping some egg into the broth, if it sets immediately then it's ready. Whilst stirring, pour in egg in thin ribbons
6. Taste and season soup again (the stock should already be seasoned) to make sure the flavours balance out
7. Mix cornflour with equal quantities cold water (this prevents clumps of flour forming in soup)
8. Bring the soup to the boil and stir in cornflour (add the cornflour slowly to adjust the thickness as required, if you like your soup a little thinner, hold back on the quantity of cornflour)
9. Serve hot topped with spring onion, coriander and white pepper

****Tips: 

You can choose to use just egg whites for the egg ribbons (like in restaurants), but I like to use the whole egg to avoid having leftovers accumulating in my fridge. (To use leftover eggs, you can make my steamed creme caramel recipe - click here)

Complementing Recipes:

- Lazy Chicken Stock

Click here for the recipe. The perfect lazy base stock for any soup recipe you're going to make, that takes only 20 minutes!

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I like to use Malaysian white pepper as an addition to any soup-based dishes when I serve them as it adds an extra dimension of heat to the dish (I think it's called Sarawak, not too sure but I'll have a check).

I'd love to see your versions of my recipes if you try them! Feel free to send them through to my email address; on Instagram with the tag (@unadornedeats) and/or hash-tag (#unadornedeats); or attach them to a comment below!

Love and luck in your cooking!

- Unadorned Eats