When i was little, my mum used to make me this soup. It was my favorite food, and when my birthday came around, and she asked me what i would like to eat on the day, it was often chicken and sweetcorn soup! Hers tastes so much better than the Chinese take-away variety, and doesn't have that sickly thickness that those soups seem to have. I've stuck pretty closely to the way that i think mum makes it, but i've omitted the ham (i forgot to buy it!). To add an extra dimension, add about 100gm of chopped up smoked ham to the soup at the start.
Ingredients (Serves 4)
- 1L reduced salt chicken stock
- 500gm chicken fillets, skinless
- 3 scallions, thinly chopped
- Light soy for seasoning
- 4 small ears of corn, or about 2 cups of corn kernels.
- 2 eggs
- 1 tbs water
To shred the chicken first steam it for about 20 minutes to cook it through (better to overcook than under, as the soup will reduce any dryness anyway and its a little easier to shred when it's not super moist).
Let the chicken cool and then shred by hand (a laborious process, took me 2 episodes of Golden Girls!)
Set the chicken aside.
Remove the corn kernels from the ears by running a knife down the sides.
Puree 1/2 of the corn in a blender with a bit of the chicken stock.
Pour the puree, stock, chicken and remaining corn into a large pot and cook over medium heat for 1 hour, covered.
Add the scallions 5 minutes before ready to serve, reserving some for garnish.
(A bit that i forgot)
Lightly whisk the eggs with the tbsp of water.
Slowly pour the eggs into the soup, constantly stirring the soup with your other hand.
This will create thin whisps of egg throughout the soup which adds a different texture, and richness.
Taste the soup. If it needs it, add soy sauce to taste.Eat up and think of mum.