Servings : Serves 4
The ideal soup for when you’re feeling under the weather or when you want something light and healthy. Makes for an excellent starter too!
- 2 pieces chicken with skin, leg and thigh
- 1 onion. sliced
- 1 carrot, roughly chopped
- coriander stems
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 3-4 whole black peppercorn
- 1 green chili
- 3 cups water
- 1 tbsp corn flour mixed in water to form a paste
- 1/4 cup sweet corn, roughly grinded
- 1 egg (lightly beaten)
- 1 onion, chopped fine
- 1 tsp butter
- salt and pepper to taste
- 1 tsp soya sauce
- 1 potato, cubed, boiled and smashed, then blended with some water or soup
Put the chicken and all the ingredients in the first list in a pan. Boil on low heat for about 15-20 minutes or until chicken is tender.
Remove chicken pieces, let them cool, peel off skin n discard it, and then shred the chicken. Sieve the soup/broth and discard the onion/carrot/coriander/peppercorn.
Melt the butter and add the chopped onions. Fry until translucent then add the shredded chicken pieces and stir for a min. Next, add the chicken soup/broth, crushed corn and mashed potato.
Bring to a simmer, add the corn flour and boil on medium low until it thickens. Season with salt and pepper.
Add the egg and quickly beat it in with a fork so it forms threads as it cooks.
Splash some soya sauce, chopped coriander or lemon juice and serve!