Corn Soup with Chicken
Perfect for summer evenings, it's a simple recipe that makes a delicious soup to delight your guests.
Ingrédients de la recette
- For a dozen Chinese soup bowls
- 2 chicken legs (drumsticks & thighs)
- 4 egg whites
- 2 tablespoons of Nuoc mam
- 1 can of 320g Sweetcorn
- 4 tablespoons cornstarch
- Salt & pepper
- 4L of boiling hot water
- Fresh curly parsley
Instructions
- 1
Remove the bones from the chicken legs. Pour the hot water into a pot, season with salt, pepper and "Mam Nuoc" and add the chicken bones. Boil for at least 20 minutes.
- 2
Meanwhile, cut the chicken thinly. Saute the chicken in a pan in a drizzle of vegetable oil, mix well (so that it does not make a block of chicken but rather separate pieces).
- 3
Open the can of corn and drain. Grind the corn into a puree. Reserve in a bowl.
- 4
Beat the egg whites like an omelette.
- 5
Once, broth ready, remove bones and discard. Add the corn & chicken pieces.
- 6
Cook on medium heat for 10 minutes.
- 7
Dilute the cornstarch in a little warm water, stirring well to make a nice white liquid. Pour it into the mixture, while stirring. Then pour the egg whites still while mixing.
- 8
Once the soup thickens slightly, turn off the stove, if it is too thick to your taste add water. Correct the seasoning after tasting. Sprinkle with chopped parsley before serving. Enjoy your meal!
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