Sweet Corn Soup Recipe | Egg & Chicken Soup | स्वीट कॉर्न सूप | Chef Sanjyot Keer

Chicken sweet corn soup

Prep time: 15 mins
Cooking time: 25 mins
Serves: 6

Ingredients:
Sweet corn 1 cup
Chicken 200 gm (minced)
Soy sauce 1 tsp
Vinegar 1 tsp
Fresh coriander 1 tbsp (chopped)
Salt to taste
Black pepper 1/4th tsp
Oil 1 tbsp
Ginger 1 tbsp (chopped)
Carrots ½ cup (chopped)
French beans ½ cup (chopped)
Sweet corn ½ cup
Chicken stock 2 litres
Green chillies 1 tbsp
Honey 1 tbsp
Salt to taste
Black pepper 1/4th tsp
Cornstarch 2 tbsp + water 50 ml
Eggs 2 nos. (whisked)
Vinegar 1 tsp
Spring onion greens 3 tbsp
Methods:
Add the sweet corns in a grinding jar and add water, grind into a fine puree.
In a separate mixing bowl, add minced chicken, soy sauce, vinegar, fresh coriander, salt & pepper, mix and combine well.
Set a pan on high flame, add oil and ginger, sauté for few seconds, add carrots, french beans and sweet corn, saut them for 2-3 minutes, continuing the flame on high heat.
Add the chicken stock, green chilli sauce, honey, salt & pepper as per taste and add the pureed corn, mix well and bring to a boil, remove the froth or scum formed on the top while cooking the soup. You can also use water if the chicken stock is not available.
Now shape the minced chicken in balls and add to the soup, let the chicken meat balls cook completely, that may take more 3-4 minutes, check for the meat balls, if not cooked properly let it cook in the soup.
Add the cornstarch and water mixture to the soup, mix well and cook until the soup is thick.
Add the whisked eggs and mix it with light hands, add vinegar and spring onion greens, mix well.
Your soup is ready to be served, serve it hot.

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Intro 0:00
Corn paste 1:15
Coating the chicken 2:25
Final cooking 4:26
Plating 7:10
Outro 7:39