A comforting and hearty soup with tender shredded chicken and sweet corn kernels in a savory broth. This Indo-Chinese classic is thickened to perfection and finished with delicate egg ribbons, making it a favorite for all ages.
Juicy prawns fried to a perfect crisp and tossed in a fiery, garlicky sauce with crunchy bell peppers and onions. This popular Indo-Chinese appetizer is a flavor explosion and comes together in just 30 minutes!
About Chicken Sweet Corn Soup with Chilli Garlic Prawns
Creamy Chicken Sweet Corn Soup and perfectly spiced Chilli Garlic Prawns – a protein-packed, gut-friendly combo!
This indo_chinese dish is perfect for lunch. With 494.31000000000006 calories and 49.91g of protein per serving, it's a low-fat option for your meal plan.
fat
(Lightly beaten)
1 tbsp Soy Sauce (Light soy sauce)
1 tbsp White Vinegar (Rice vinegar can also be used)
0.5 tsp White Pepper Powder (Adjust to taste)
1 tsp Salt (Adjust to taste, depends on broth saltiness)
0.5 tsp Sugar (Balances the flavors)
1 tbsp Vegetable Oil (Or any neutral oil)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare Chicken and Slurry (5 minutes)
If using raw chicken, boil the breast in 2 cups of water with a pinch of salt for 15-20 minutes until fully cooked. Cool slightly, then shred using two forks. Set aside. For a shortcut, use pre-cooked rotisserie chicken.
In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
2
Sauté Aromatics (1 minute)
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the minced ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to let them brown.
3
Build and Simmer the Soup (8 minutes)
Pour the chicken broth into the pot and bring it to a gentle simmer.
Add the creamed corn, sweet corn kernels, and shredded chicken.
Stir in the soy sauce, white vinegar, salt, sugar, and white pepper powder.
Allow the soup to simmer for 5-7 minutes for the flavors to meld together.
4
Thicken the Soup (3 minutes)
Give the cornstarch slurry a quick stir to recombine it.
While stirring the soup continuously in one direction, slowly pour in the slurry.
Continue to stir and cook for 2-3 minutes. The soup will thicken and become glossy.
5
Create Egg Ribbons (1 minute)
Reduce the heat to low to ensure the soup is at a gentle simmer, not a rolling boil.
Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in a circular motion. The egg will cook instantly into delicate ribbons.
6
Garnish and Serve (2 minutes)
Turn off the heat. Stir in the chopped spring onion greens.
Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.
222cal
28gprotein
16gcarbs
5gfat
Ingredients
500 g Prawns (Medium-sized, peeled and deveined)
2 tbsp Cornflour
1 tbsp All-Purpose Flour
1 tsp Ginger Garlic Paste
0.75 tsp Black Pepper Powder (Divided for marinade and sauce)
0.75 tsp Salt (Divided for marinade and sauce)
1 large Egg White
0.5 cup Vegetable Oil (For shallow frying)
10 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chillies (Slit lengthwise)
0.5 cup Spring Onion (Whites and greens separated, chopped)
1 medium Onion (Cut into 1-inch cubes or petals)
1 medium Capsicum (Deseeded and cut into 1-inch cubes)
2 tbsp Soy Sauce (Light soy sauce recommended)
2 tbsp Red Chilli Sauce
1 tbsp White Vinegar
0.5 tsp Sugar (Helps balance the flavors)
Instructions
1
Marinate the Prawns
Ensure the prawns are completely dry by patting them with a paper towel. This is key for a crispy coating.
In a mixing bowl, combine the prawns, cornflour, all-purpose flour, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Add the egg white and mix thoroughly until each prawn is evenly coated in a light batter.
Let the prawns marinate for at least 15 minutes at room temperature.
2
Fry the Prawns
Heat the oil in a wok or a wide pan over medium-high heat. The oil should be hot but not smoking.
Carefully place the marinated prawns in the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches if necessary.
Shallow fry for 3-4 minutes, turning once, until they are golden brown, crispy, and fully cooked. Overcooking will make them rubbery.
Use a slotted spoon to remove the fried prawns and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Carefully pour out the excess oil from the wok, leaving about 1-2 tablespoons.
Place the wok back on high heat. Once hot, add the finely chopped garlic, ginger, and slit green chillies. Sauté for about 30 seconds until fragrant.
Add the spring onion whites, onion cubes, and capsicum cubes. Stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain a distinct crunch.
4
Combine and Finish
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, sugar, and the remaining 0.25 tsp each of salt and black pepper. Stir well to combine into a sauce.
Allow the sauce to bubble for about 30 seconds.
Immediately add the fried prawns back into the wok.
Toss everything together quickly and gently for 1-2 minutes, ensuring the prawns are evenly coated with the glossy sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for the best texture.
