Nik Sharma’s chicken and sweet corn soup recipe will keep you warm during the last few months of winter.
By Nik Sharma
Here is my take on the chicken sweet-corn soup that I fondly remember and miss. This recipe works great with left-over shredded chicken (if using left-over chicken, then use 2 cups of cooked shredded chicken) and fresh or frozen sweet-corn. I like to use leeks to flavor the soup because they give a robust flavor to the stock and also brighten the color. If you like this soup a little hotter, then add a few more thai peppers to it. While preparing the leeks, I find it useful to slice them in half lengthwise and then slice them finely. I then rinse them under cold water to remove any sand particles that might be trapped within the spaces of the stem.
- 4 medium lean chicken breasts
- 4 tablespoons vegetable oil
- 6 cups low-sodium chicken stock
- ½ cup finely sliced leeks
- 1 cup frozen sweet-corn
- ¼ cup low-sodium soy sauce
- ⅓ cup rice wine vinegar
- 1 finely chopped thai chili pepper
- 1 heaped teaspoon cornflour
- 3 to 4 tablespoons of water
- 1 large egg, lightly beaten
- salt and pepper to taste
- Heat two tablespoons of the vegetable oil in a large stockpot on a medium flame. Pat each chicken breast with a clean paper towel to absorb any liquids and then season the breasts with salt and pepper on each side. Add each breast to the hot oil in the stockpot. Cover the pot with a lid. Cook the chicken breasts on each side until the meat is tender. This should take about 20 minutes. Once the chicken is thoroughly cooked, reduce the flame to a low simmer, remove the chicken breasts and keep them on a plate to cool. Drain and collect any liquids from the stockpot and keep side (this can be added back to the soup to give a flavorful stock). When the chicken is cool enough to be handled, shred the meat and keep it covered so it does not dry.
- In the same stock pot, heat the rest of the oil and add the leeks. Fry the leeks in the oil for about 3 minutes till they soften.
- Stir in the frozen corn to the stockpot and cook for another 3 minutes on a medium flame.
- Now add the chicken stock and the left-over liquid that was drained from the chicken in step 1. Mix in the shredded chicken, soy sauce, vinegar, and chili pepper. Cook on low heat for 10 minutes.
- In a small bowl, make a slurry of the corn flour in the water and add it to the soup stirring briskly.
- Bring the soup to a boil and then with constant stirring add in the beaten egg. The egg proteins will coagulate immediately to form threads.
- Reduce the flame to a gentle simmer and season with salt and pepper.
- Serve the soup hot. You can garnish the soup with freshly chopped scallions or some chopped chilies.
Nik Sharma is the cook, author and photographer behind "A Brown Table" and currently resides in Washington D.C. He is a self-taught cook that is constantly trying to infuse "exotic" spices and ingredients by learning different cooking techniques in day-to-day meals with the motto of keeping all cooking methods fun, simple and useful.