Thursday, 19 November 2015

Vegetable Chinese Corn Soup

This soup was self-inspired...I just got home from work and had an inkling that I should prepare something slightly different from a main dish.

Its a very quick and easy soup...ideal for dinner, and also for an appetizer.

Nicely prepared vegetable corn soup

Ingredients (2 servings)

Chicken Broth
1 medium chicken fillet
1 tablespoon of corn flour

1 canned sweet corn
1 egg (beaten)
Rosemary seaosoning
1 tablespoon light soy sauce
1 medium sized onions (nicely sliced)
3 baby carrots
1/2 small sized cabbage
Handful of lettuce


Boil the chicken fillet in a pot for 10-15 minutes
Remove the fillet from the broth and shred when its cool
Seive the chicken broth to remove particles from the fillet boil
Over a medium heat, add canned corn to the broth and boil
Add rosemary seasoning
Mix soy sauce and cornflour in a paste form and add to the soup. (this thickens the soup)
Pour the eggs in the soup and stir at a constant speed.
Remove pot from fire
Finally, add carrots, cabbage, onions and lettuce as toppings
Serve immediately(so that the vegetables taste crunchy)

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