There are a few reasons why I wanted to share this easy soup recipe. The first being that it is winter and a good soup always warms you to the core. The second being that in winter everyone gets sick and this week it is my turn the get the dreaded cold. The third has a bit of a story.
Luke used to live in a tiny apartment on the corner of Glebe Pt Rd and Parramatta Rd. While this location had downsides (you could never open the windows due to noise and pollution) it had the upside of being very close to many tasty eateries. One of these (and a particular favorite of ours) was Haiphong Harbour. It is a cozy Vietnamese joint that has possibly the best chicken and corn soup I had ever tasted.
So when wanting to make myself feel better it was to that soup that I looked for inspiration.
Trust me, after a hot bowl of this delicious soup you will never turn to a can of chicken and corn soup again!
1 tip when making this, as there are so few ingredients used, it is worth buying good quality brands ie Campbell’s chicken stock and Edgel Creamed Corn. Powdered stock probably wouldn’t work.
Ingredients
300g Chicken breast cut into fine small pieces
1L Campbell’s Chicken Stock
420g Creamed corn
2 tsp soy sauce
1 Good sized tsp ginger (being sick and lazy I used a jar variety)
2 eggs whisked
In a large saucepan bring stock, corn and ginger to the boil.
Add in chicken and reduce to a simmer.
When chicken is cooked stir the soup quickly and slowly pour the egg into the centre of the mix.
GENTLY stir egg in. You don’t want to mix too fast or you will end up with scrambled eggs.
If making this ahead of time, don’t do the egg step until right before serving.
Serve with some spring onions or if even a couple fine slices of fresh chili if you are after a kick!
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