Sweet Corn Soup Recipe | Egg & Chicken Soup | स्वीट कॉर्न सूप | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Boil the sweet corn for 4 to 5 minutes, drain, and split into two equal portions. Blend one portion to a fine puree with water.
2. Cut the chicken into small bite-sized pieces. Mix with salt, black pepper powder, vinegar and 1 tsp corn flour.
3. Whisk the eggs well and mix 2 spoonfuls of the egg into the chicken.
4. Heat the oil in a pan over high heat. Cook the chicken for 3 to 4 minutes until cooked through, then transfer to a bowl.
5. Add the corn puree and hot water to a wok or deep pan, stir and bring to a boil. Skim off the scum until the soup is clear.
6. Add salt, sugar, white pepper, light soy sauce, vinegar and the remaining boiled sweet corn. Boil for 1 to 2 minutes.
7. Mix 2 tbsp corn flour with water to make a slurry. Stir it into the soup while stirring constantly to thicken.
8. Pour the remaining whisked egg into the soup in a thin stream, stirring very gently.
9. Add the cooked chicken and chopped spring onion greens and cook for 1 minute. Taste and adjust the seasoning.

Summarized from Your Food Lab's video. Watch it for the details.

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