corn and ginger chicken soup

Besides how fresh and fragrant this soup tastes I also love how easy it is. And it freezes well. Use frozen corn in a pinch but I stand corn cobs in their end and run my knife down each cob to produce lots of sweet, juicy kernels. I use about 4 large cobs for this recipe. It’s one of those perfect recipes to make on the weekend and freeze for lunch for during the week or as a Sunday night supper.

corn and ginger chicken soup

 corn and ginger chicken soup

  • 1 tablespoon peanut or canola oil
  • 1 white onion, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons finely chopped ginger
  • 4 cups corn kernels
  • 6 cups (1.5 litres) chicken broth
  • 1 lb (500g) skinless, boneless chicken thighs, chopped
  • pinch of salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 eggs, lightly beaten
  • 8 green onions, thinly sliced
  • 2 teaspoons siracha sauce

Heat oil in a large saucepan over medium-high heat. Add onion, garlic and ginger. Cook, stirring occasionally, for about 5 minutes or until onion is softened. Add corn, broth, chicken, salt, pepper, soy and sherry. Cook, covered for about 20 minutes or until corn is softened and chicken is cooked. Begin stirring soup slowly and add eggs, ensuring soup is being stirred while eggs are added. Add green onions and sauce. Serves 6 to 8.

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