It’s monsoon and all I can think of is a warm bowl of soup. This is when that can of cream corn sitting in the cabinet is going to jump in to save the day. I love having canned items in the kitchen cabinet; these are extremely handy on a rainy day (pun intended!)
You know me; I also always have stock in the freezer. Click on stock to watch in a step-by-step photo tutorial how I make my stock. Feel free to substitute the soup bones with pork ribs, chicken frame or even chicken thighs.
With these two ingredients on hand, I can have a bowl of soup ready in a matter of minutes.
If I have some left over chicken breasts I’d add them too. A couple of boiled eggs are always a pop of surprise in the soup.
Inspite of making the entire thing from scratch, I haven’t missed the rain. I still get to sit and watch the splitter splatter of raindrops, as I also slurp on this bowl of heart-warming soup!
- 500ml chicken, pork or vegetable stock
- 1 can cream styled corn (about 420g)
- salt (according to taste)
- pepper (according to taste)
- 5 quail eggs (hard-boil)
- spring onions
- 1-2tbsp corn flour
- chicken breast strips*
- 1 whole egg
*I obtained the chicken strips from the chicken used in making stock and then I shredded them by pulling them apart into strips.
- Set aside one bowl of stock.
- In a large pot, add the remaining stock. Season with salt.
- Put the whole can of cream style corn into the stock. Stir occasionally
- Add in the shredded chicken.
- Bring the ingredients in the pot to a boil.
- In a separate bowl, mix together cornflour and the cold stock set aside from the beginning (or with plain water if you forgot). Add this mix to the pot, while stirring continuously. The soup will start getting thicker.
- Beat 1 egg; pour into the soup right when it’s boiling. Quickly stir to separate the egg.
- Lower the flame. Add hard-boiled quail eggs to the pot.
- Turn off flame. Transfer to serving bowls.
- Garnish with pepper and spring onions.