Indian Sweet Corn Chicken Soup


Ingredients


    1 tin sweet corn-cream 
    4 cups chicken stock
    2 tbsp corn flour
    1 1/2 tsp salt
    1/4 tsp ajinomoto (optional)
    1 egg, slightly beaten
    1/2 cup cooked diced chicken


Method


Dissolve the corn flour in 1/2 cup water and keep aside.


Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.


Add the salt and the shredded chicken and keep on simmer.


Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.

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