Today's recipe is arguably one of the world's most popular and tasty soups. You've probably ordered it numerous times at your favorite Chinese restaurant but did you know that this recipe is a snap to make at home and with the cooler months fast approaching this soup is a great go-to meal to warm your belly and soul. I promise that if you are busy Mum, student, professional or just someone who wants a great meal fast then this is one recipe that you should bookmark because not only it is healthy and delicious but can be ready in no time at all.
Now I usually prepare my food from scratch as I like to know exactly what I am eating but once in a while it is nice to know that with a few good quality ready-made ingredients this recipe can be whipped up literally in minutes - perfect for kids and grown ups!
This soup makes a great starter for an Asian themed dinner. If you are in the mood for an Asian buffet why not start with this delicious soup followed by my mouthwatering Singapore Noodles, refreshing Asian Inspired Noodle Salad and/or my flavorsome Chinese Chicken with Cashews!
A store bought barbecued/roasted chicken is already perfectly seasoned and cooked so you can shred and toss in an instant! You can also use left over roasted chicken from a meal too. Just be sure to remove all the skin before adding it in.
A good quality ready-made chicken stock allows you to whip this soup up practically instantly
Be sure to use your whisk and mix the cornflour in quickly to ensure a smooth result
YOU WILL NEED
1 tablespoon rice bran oil
½ teaspoon chopped garlic
½ teaspoon minced ginger
800ml/27 ounces good quality ready-made chicken stock
2 tablespoons cornflour
½ cup corn kernels (I used a can for this recipe but you could use fresh or frozen too)
1 ½ cups shredded barbecued chicken (skin removed)
2 tablespoons cornflour (add 1 tablespoon more if you like your soup very thick)
1 tablespoon chilli vinegar OR white vinegar
1 tablespoon soy sauce
A few drops sesame oil
1 small green chilli finely chopped (optional but adds a zing)
Finely sliced spring onions for garnish
Extra green chilli, soy sauce and vinegar to serve
Heat the oil in a medium sized pot and over low heat, gently sauté the garlic and ginger for 3-4 minutes until fragrant, do not allow to brown or burn.
Pour in the stock and cornflour and whisk briskly until the cornflour is fully dissolved. Allow to come to the boil, stirring occasionally with your whisk.
Add the corn kernels, barbecued chicken, soy sauce, vinegar, sesame oil and chilli and stir to combine.
Drop the eggs in and whisk quickly to break up and create "threads" - this helps to thicken the soup and give it it's authentic look and flavor.
Serve into bowls while hot and garnish with spring onion.
Add extra chilli, soy sauce and/or vinegar as desired.
MAKES FOUR SERVES AS AN APPETIZER OR TWO AS A MEAL