Thai Chicken And Corn Soup Recipes

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ASIAN CHICKEN AND CORN SOUP



Asian Chicken and Corn Soup image

This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!

Provided by soumitraghosh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
10 button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson®), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
½ cup cold milk
15 leaves fresh Thai basil, chopped

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g

THAI CHICKEN AND CORN SOUP



Thai Chicken and Corn Soup image

This would have to be one of the best soups I have ever tasted, and definately the best chicken and corn soup. It has more flavour than Chinese versions, with the addition of chilli, coriander, ham, and of course sesame oil. I actually use about half the amount of chilli, which still gives it enough flavour without being too spicy for my children.

Provided by micro_ang

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons sesame oil
1 chili pepper, diced (or 3-4 teaspoons of preserved chili from a jar)
1 teaspoon fresh ginger, crushed (or can used preserved)
2 bunches shallots, sliced
2 liters chicken stock
2 (420 g) cans creamed corn
3 tablespoons cornflour
4 tablespoons water
2 tablespoons fresh coriander leaves (I use more)
2 egg whites
2 tablespoons water
1 whole bbq chicken, shredded (remove bones, skin, fatty sections)
5 -6 slices ham, chopped

Steps:

  • Heat a large stock pot and add sesame oil.
  • Add chilli, ginger and shallots.
  • Cook, stirring for 1-2 minutes.
  • Add stock and creamed corn then bring to boil.
  • Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
  • Simmer for 1 minute.
  • While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
  • Add chicken and ham, gently reheat and season to taste.
  • Simmer for 5 minutes, stirring occasionally, serve.

Nutrition Facts : Calories 628.2, Fat 29.4, SaturatedFat 8, Cholesterol 125.1, Sodium 1016.1, Carbohydrate 50.8, Fiber 1.8, Sugar 10.3, Protein 42.2

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