Chicken Corn Soup - Marium Hosein | Food & Lifestyle Blog
This Chicken Corn Soup is perhaps my favorite soup of all time! No matter what season you have this in. It always hits the spot.
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Cooking tools:
- Blender
- Can opener
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
- Microwave
Ingredients
- 2 chopped chicken breasts (hand-cut keema)
- 2 tbsp of oil
- 1 bay leaf
- 1 tsp of chopped garlic
- 1 tin of creamed corn – or 1 tin of corn kernels lightly blended
- Dried galangal 1 piece (optional)
- 1 tsp of salt
- 1 tsp of black pepper
- 1/2 tsp of white pepper
- Pinch of sugar
- Pick of garlic powder
- 4 cups of chicken stock (you can youse boxed or 2 stock cubes)
- 1 tbsp of vinegar
- 1 tbsp of soy sauce
- 4-5 heaped tbsp of cornflour mixed with water to make a thick slurry
- 2 egg whites beaten
- 2-3 tbsp of any oil
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