Craving a comforting and flavorful soup that's both quick to make and bursting with authentic Vietnamese tastes? Look no further than this Vietnamese Chicken Corn Soup recipe! This simple yet satisfying dish perfectly balances the savory richness of chicken broth with the sweetness of corn, creating a harmonious blend of textures and flavors. It's the perfect weeknight meal, a delightful lunch, or a warming comfort food on a chilly evening. The vibrant colors and aromatic spices will tantalize your taste buds, transporting you to the bustling streets of Vietnam with every spoonful.
This recipe is designed for even the most novice cooks, requiring minimal ingredients and straightforward techniques. Forget complicated instructions and lengthy prep times; this Vietnamese Chicken Corn Soup recipe prioritizes simplicity and deliciousness. Ready to experience the authentic flavors of Vietnam in your own kitchen? Let's dive into the easy step-by-step process below!
Tools Needed
- Pot
Ingredients
- Chicken
- Sweet corn (canned or fresh)
- Shii mushrooms
- Eggs: 2
- Ginger
- Onion: 1
- Tapioca starch or cornstarch
- Water
- Salt: 1 teaspoon
- Fish sauce
- Chicken powder
- Ground black pepper
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Add chicken, onion, and sliced ginger to a pot with generous amount of water. Bring to a boil. Skim off any foam that rises to the surface.
- Add salt and simmer until chicken is cooked through.
- While the chicken simmers, soak shii mushrooms in water to soften.
- Remove cooked chicken, let it cool, then shred it.
- Wash and slice the softened mushrooms into thin strips.
Step 2. Combine Ingredients and Simmer
- Remove everything from the broth, add more boiling water. Cook over medium-high heat. Add mushrooms, corn, and shredded chicken.
Step 3. Thicken and Season
- Beat eggs until light and fluffy. Slowly pour into the soup, stirring constantly for a light texture.
- Mix tapioca starch (or cornstarch) with half a cup of water until dissolved. Slowly pour into the soup, stirring constantly to thicken.
- Adjust seasoning with fish sauce, salt, and chicken powder to taste.
Step 4. Serve
- Serve hot. Add ground black pepper if desired.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Fresh corn is better than canned.
- Carefully wash mushrooms to remove dust.
Nutrition
- Calories: 200-250
- Fat: 5-8gg
- Carbs: 20-25gg
- Protein: 15-20gg
FAQs
1. Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works perfectly well in this recipe. Just add it directly to the pot without thawing.
2. How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of sriracha to taste. You can also add a few slices of fresh chili pepper for extra heat.
This simple Vietnamese Chicken Corn Soup recipe is a guaranteed crowd-pleaser, offering a delightful balance of flavors and textures in every bowl. Enjoy the warmth and comfort this delicious soup brings to your table, and don't hesitate to experiment with different herbs and spices to personalize it to your taste. Happy cooking!