There are some classic recipes that re-occur on our dinning table every season. Chicken Sweet Corn Soup is my comfort food. It was the first dish I learned off my mum (who learned it off her friend) and one that I love to cook just to smell the sweetness of it all.
I added some soba noodles to make it a complete meal. What I shouldn't have done is to cook the soba noodles in the dish itself. Rather, I should have cook the noodles in a separate pot and rinse the starch away before placing them into bowls. By not doing that, I found that the soup is more starchy than before.
The other thing I changed was to add a squeeze of lemon to the soup, and some spring onions. I wasn't expecting hubby to taste the lemon but that was the first thing he picked up (probably because he drank so many versions of my chicken sweet corn soup that he can tell the difference!)
Chicken Sweet Corn Noodle Soup (enough for 6 medium size portions)
1 chicken breast (or 200 grams of chicken tenders) diced
1 can of cream corn
1 ltre cups of Chicken stock
250 grams of frozen corn
2 eggs-lightly beaten
squeeze of lemon
2 little bunches of soba noodles cooked in separate pot, rinsed starch off with cold water and divide them into bowls.
1 tablespoon of light soy
season with pepper and dash of salt
1-2 tablespoons of brandy (or a good dash of it!)
1 teaspoon of corn flour
1) Marinade bite size chicken pieces for at least an hr.
2) Heat oil in pot. Lightly fry garlic. Turn up the heat and add chicken. Cook till brown. Lower heat.
3) Add cream corn. Stir. Add stock. Bring it to boil. Squeeze lemon into mixture.
4) Add corn kennels.
5) Stir. Simmer for 30 mins.
6) Switch off stove. Add beaten egg.
7) Ladle onto the noodles. Sprinkle spring onions on it.
Ladling my noodle soup for the folks at Presto Pasta! Abby from Eat the Right Stuff is hosting this week. Be sure to check her blog out for the round up on Friday. Thanks to Ruth for starting up this awesome event.