Shahi…the word we associate with something grand and almost royal and a bowl of soup is anything but royal. But a dear friend called my chicken corn soup exactly that, so I embraced it! It is a little extra because of all the butter and the goodness of the chicken stock that is so crucial to any chicken corn soup in opinion!
I appreciate that not a lot of us will have the time to make the stock and then proceed to the soup making part but you can always make a big batch of stock and freeze it! I promise you that chicken stock will add so much flavour to your soups, curries and even fried rice! Some stock freezing definitely goes a long way!
What you need:
- 3tbsp butter
- 1tsp red chilli flakes
- 150g boiled shredded chicken
- 1.5l of chicken stock*
- 3 eggs whisked
- 1/2cup sweet corn
- 3tbsp cornflour slurry
- 1tsp lemon juice
- 1.5tsp salt*
- Chives (optional)
- 1/4tsp crushed kaffir lime leaves
*you can follow the BBC good food recipe for making your chicken stock.
* season the soup towards the end just to ensure you are not over salting it.
1. Add butter to a heavy bottomed pan, followed by the chilli flakes once butter has softened.
2. Add the boiled chicken, salt and saute for a couple of minutes.
3. Add the chicken stock and bring to a simmer.
4. Add the whisked eggs and keep stirring until the eggs have formed ribbons. You could also stir with a fork for thinner ribbons of egg.
5. Add the sweetcorn.
6. Add the cornflour slurry and bring the soup to a boil.
7. Add the lemon juice and check the seasoning.
8. Add chopped chives and kaffir lime leaves.
9. Finish off with black pepper and more salt if needed.
This soup is perfect for the chilli days! You can make it thicker by adding more cornflour slurry to it or can also just keep it light and clear.
You can also check the step by step video recipe on my Instagram @reemis.kitchen!