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Chinese Chicken Corn Soup Recipe

by sarah koh

For ingredients, you shall prepare for 1" of fresh ginger (peeled), 3 cups of chicken stock, 1 tbsp of soy sauce, 1/2 tsp of sesame oil, 3/4 cup of canned creamed corn, 1 ounce (30g) dried rice vermicelli noodles, 1 tbsp of cornstarch mixed to a paste
with 1 tbsp of water, 1/2 cup of skinless rotisserie chicken breast (shredded finely), 1 thinly sliced scallion.
For the making of this soup, you shall crush the piece of ginger with the side of a large knife blade, keeping it in one piece. Combine & place the ginger, stock, soy sauce and sesame oil in a saucepan and bring to boil. Reduce heat and simmer for about 3 minutes, discard ginger. Add in creamed corn, noodles and scallion; simmer for additional 3 minutes. Stir in cornstarch paste and keep stirring to thicken the soup. Add shredded chicken breast, warm through, serve.
For more simple and delicious soup recipe, you can visit my soup recipes website at http://www.soup-master.com

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