Indo Chinese Chicken, Corn, Egg Drop Soup
Indo Chinese Chicken, Corn, Egg Drop Soup - There’s something deeply comforting about a warm bowl of this Indo Chinese Chicken Soup - Warming, Silky, Savoury, Slightly Peppery and full of delicate ribbons of Egg. This easy 20 minute Soup recipe combines the best of Indo Chinese flavours - a touch of Soy, a hint of Garlic, the sweetness of Corn and the heartiness of Chicken, all balanced in a broth that feels like a hug in a bowl. This recipe is also very popular in Pakistan and is considered both an Indo Chinese Soup and a Pakistani Soup.This recipe is quick, easy and perfect for chilli evenings, midweek dinners, or when you’re craving something nourishing but light.
Ingredients
- 500 g Chicken Breast Small cubes
- 4 cloves Garlic crushed
- 1 inch Ginger crushed
- 1.25 l Chicken Stock
- 1 teaspoon White Pepper
- 1 tablespoon Soy Sauce
- 1 teaspoon MSG
- 325 g Tinned Sweetcorn Half blended with a stick blender
- 3 Spring Onions sliced finely or 1 small red/white onion diced
- 1 tablespoon Cornflour
- 2 Eggs Whisked in bowl
Chilli Vinegar
- 10 Green Chillies Sliced finely
- 4-5 tablespoon White Vinegar
- 1 teaspoon Sugar
Instructions
- Step 1 - Boil the Chicken In a large pot over medium/high heat, boil Chicken with Garlic, Ginger, Chicken Stock cube, White Pepper, Soy Sauce and MSG. Bring to a boil and reduce the heat to a low, cover and simmer for 10 minutes.
- Step 2- Make the Chilli VinegarMeanwhile make the Chilli Vinegar by adding Chilli, Vinegar and Sugar to a bowl and mixing through. Then set aside.
- Step 3 - Boil the CornStir the Corn into the Chicken Soup and simmer for 3 minutes over low heat. Add half the Spring Onions.
- Step 4 - Thicken the SoupMake a cornflour slurry by mixing 1 tablespoon Cornflour with 4 tablespoon Water. Stir into the Soup and simmer for 2 minutes.
- Step 5 - Create the Egg RibbonsCrack 2 Eggs in a bowl and whisk. Then add to the Soup and stir continuously.
- Step 6 - Garnish, Season and ServeCheck the seasoning. Ladle into individual bowls and top with the Chilli Vinegar. Add more Spring Onions and a drizzle of Chilli Oil.
Notes
Variations
You can make this soup your own and change it up as much as you like. Here are some suggestions:- Add Veggies - Anything from Carrots, Peas, Green beans, Cabbage, Peppers and Broccoli would work.
- Add Noodles - Any type of noodles will work in this soup.
- Shred the Chicken - Boil whole Chicken Breasts and shred them instead.
Tips for the perfect Indo Chinese Chicken, Egg and Corn Soup
Pour slowly - Add Eggs in slowly and mix continuously once in the Soup to create ribbons.Blend some of the Corn - For extra creaminess, blend half the Corn before adding to the pot.
Serving Suggestion
This Soup is great on its own but it is great alongside a whole host of other dishes such as Crispy Spring Rolls, Fried Rice, Chilli Garlic Noodles or a Prawn Chow Mein.Storage and Reheating
Store in an airtight container for 3 days.FAQs
How can I spice it up?
Despite the Chilli Vinegar, this soup isn’t overly spicy. You can add a drizzle of Chilli Oil.Can I make this Soup ahead of time?
Yes it keeps well in the fridge for up to 3 days. Reheat gently on the stove.Nutrition
Calories: 346kcalCarbohydrates: 24gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 171mgSodium: 1263mgPotassium: 886mgFiber: 4gSugar: 10gVitamin A: 256IUVitamin C: 19mgCalcium: 43mgIron: 2mg
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