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A delicious thick soup with corn and chicken - A soup I find myself ordering and enjoying time and again at any Indo Chinese restaurant.To top it off, when I served this to my daughter, she said it was the BEST SOUP in the whole world!!So heartwarming.....will def. be making it often!

Ingredients:

1 boneless chicken breast

1 tsp ginger garlic paste

14 oz can chicken stock/broth

14 oz can sweet corn - cream style

2 tbsps butter

2 tbsps refined flour

1 / 2 cup milk

1/ 2 cup water

2 eggs beaten

1 tbsp corn starch (mixed with water)

salt to taste

freshly ground pepper

1 tsp oil

1 pinch aginomoto / MSG

Garnish

2 spring onions chopped (green part only)

1 green chili chopped

Preparation:

In a pan , boil the chicken breast with water and ginger garlic paste.Cook till the chicken is tender and all the water has evaporated. Once cooled ,shread the chicken by tearing it into thin pieces. Set aside.
Make a white sauce - Heat butter in a pan.Add in the flour and keep stirring with a whisk till it becomes sandy.Pour in the milk and water and mix well.
When it comes to a boil add the corn pulp and chicken stock and bring to a boil again.
Reduce the heat.Drizzle a tsp of oil.
Stir gently and pour in the beaten eggs.It will cook immediately and will give white streaks.
Pour in the corn flour mixed in water for thickening.
Add the salt, pepper and aginomoto.
Add in the chicken shreds .
Serve garnished with spring onions and chili.

Tips: Serve along with a few drops of soy sauce and chili vinegar.

Ease of preparation: Easy

No. of servings: 6

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Comments (2)

	1. 02-13-2008 14:53
	Hanee..this soup looks tempting and very yummy...can we use frozen sweet corn instead of canned corn(cream style)... Guest Report

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	2. 02-13-2008 16:04
	Cream Style Corn Rabiya, "sweet corn cream style" is pretty pulpy and already contains starch,sugar,water etc. So it is very easy to get the delicious restaurant taste at home! You can easily find Cream Style corn in the canned veg. section.I wouldnt recommend frozen or canned plain corn for this recipe for it would ALTER THE TASTE.However you can use it to make creamed corn I guess by boiling it with some milk/cream , seasoning ,sugar etc.Just a little more work I've never tried using plain corn for this soup, but if you do, pl. let me know how it turns out. Registered Report