An Oldie but a goodie – My first favourite Chinese Meal
It’s true you know. There was a time when our family would go to the Mandarin Palace and the Chicken and Sweet Corn Soup was the only thing that I would eat. Took some persuading to try new things on the menu, and this still remained a favourite. Bring on Uni days and the packet of chicken noodle soup and a tin of creamed corn, and everyone was happy. ( I do recall that it was seen as a pretty fancy starter to most 80’s dinner parties)
This soup is a firm favourite with the boys, and is so quick and easy to make. A variation on the packet of soup variety (not that there’s anything wrong with that version – it is still a fall back in this house) this has some added flavour and protein necessary to satisfy growing boys.
I whipped up this Chicken and Sweet Corn Soup for T-Bone’s dinner tonight as I am going out, and it is just the two of us this week. This soup is something that I could prepare ahead and be certain that he would eat, especially has the weather has taken a turn for the cooler.
Simple pantry ingredients.
I had some chicken left over and chopped roughly for that extra protein hit. You can use a thinly sliced chicken thigh or breast if you prefer; if doing so, slice thinly and poach in the chicken stock for 5 minutes before adding the corn, then remove with a slotted spoon.(Handy hint – I chop any left over cooked chicken into a dice and freeze in one cup lots for using in soup or fried rice. Makes life easier!)
Heat the chicken stock in a large saucepan. Once boiling, add the noodles and corn and cook for about 3 minutes. I used soba noodles (that’s what I had) but rice vermicelli or noodles of your choice can be added. Rice noodles instantly turn this into a gluten free soup and would actually be my preference, but I had none. Well, not true. I had some that someone had opened and not put in one of the abundant tupperware containers that flow from their drawer space, so I thought best not to use. Stale noodles- yuck! Ginger is an optional add in here. If you have some fresh, it gives a little more flavour. If you like ginger, add more; if not, leave it out.
Once the noodles and corn are almost tender, add the chicken and cook for a further 2 minutes until warmed through. Break the egg into a container and beat lightly (or ferociously if that’s the sort of day you’ve had). Stir the soup until it forms a swirl, then slowly dribble the beaten egg in. This will form “egg flowers” and thicken the soup. Taste for seasoning, adding a teaspoon of soy sauce if salt is required. Throw in some finely diagonally sliced green onions, top with coriander and your soup is ready!
- 1 litre of chicken stock
- 1 cup of cooked chicken, diced
- 1 cob of corn, kernels removed
- ½ tbs fresh ginger, grated, optional
- 90g soba noodles, or rice vermicelli noodles
- 1 large egg, lightly beaten
- 1 green onion, sliced thinly on the diagonal
- ½ tsp soy sauce, optional
- coriander to serve
- Heat the chicken stock in a large pot. Once boiling, add the ginger, corn and noodles, and cook for about three minutes, or until the corn is just tender. Add the chicken and heat through for a further 2 minutes.
- Stir soup so that it "swirls". Slowly dribble beaten egg into the soup whilst continuing to stir. This will form "egg flowers".
- Add green onions and soy sauce.
- Serve topped with coriander
A tin of creamed corn can be added to make the soup thicker, or instead of the fresh corn