Chicken Corn Soup-Street Style
Chicken Corn Soup-Street Style
Chicken Corn Soup or Soup for the Soul as I call it, is one of the most widely loved Soups across the Globe. It is such a simple yet flavourful Soup and it's the best thing to have on a cold night. There are many different variations of the Chicken Corn Soup and this Recipe is a more Desi Street Style one. Although most people make Chicken corn soup at home but there is something special about the Street Style Chicken Corn Soup. It is the condiments, the Chilli chips and the extra chicken topping that makes it so tempting and will make you crave for more. Do try this simple Street Style Corn Soup Recipe and I am sure it will tantalize your taste buds.
Ingredients
Soup Ingredients
- 500 gms Chicken Preferably use chicken with bones
- 1.5 cups Sweet Corn Kernels Boiled. Optional, you may use 1 can of Corn in place of boiled corn kernels
- 2.5 litres Water
- 2 Cloves Garlic
- 1 piece Ginger about an inch
- 1 tsp Black Pepper powder
- 1 cube Chicken Stock
- 2 Eggs Well beaten
- 1/4 cup Cornflour
- Salt as required
Green Chilli in Vinegar
- 1 cup Vinegar
- 2-3 Chillies Finely Sliced
Hot Chilli Sauce
- 6-8 Dried Kashmiri Chillies
- 2 cloves Garlic
- 1 tsp Oil
- 4 cups Water
- Salt As required
- 3 tbsp Vinegar
Garnishing
- 1/4 cup Chopped Spring Onions
- Black Pepper Powder As required
- Corn Kernels As required
- Slims As required
- Ground Chicken As required
Instructions
Preparation of Soup
- Pour 2.5 litres of Water in a deep dish and add the Chicken, Garlic, Ginger and Black powder to it
- Let the stock boil for about 30 minutes
- Strain the stock and keep aside, throw away the Ginger and Garlic pieces
- Keep the Chicken aside
- Now remove the meat off the bones
- Shred half of the Chicken meat and Grind othe other half. Don't over grind, just one quick grind is enough
- Also grind the Corn Kernels. It should be coarsely ground
- Now bring the Chicken stock to a boil
- Add the Chicken stock cube to the stock and mix well until it is dissolved. Also add Salt
- Now add the shredded Chicken and half of the Ground Chicken. Please use the remaining half when garnishing
- Mix well for about a minute
- Now add the coarsely ground Corn Kernels
- Keep stirring from time to time and let it simmer for about 15 minutes
- Now pour the beaten egg in the soup and keep stirring continuously
- Let the soup cook for about 1-2 minutes
- In a separate bowl add the Cornflour and some water to form a thick paste
- Add the Cornflour paste to the soup and keep stirring, the stove should be on medium flame
- Let the Soup cook until you get the desired consistency. You may add more cornflour if required. Do remember that the soup will thicken once cooled down
- The soup is ready and can be garnished as per the video below
Green Chilli in Vinegar
- Boil the Finely sliced green chillies in Vinegar for about 2 minutes and keep aside to cool
- Green Chilli in Vinegar is ready
Hot Chilli Sauce
- Finely chop the garlic and slighlty fry it in oil
- Add the Kashmiri Red Chillies and slightly saute for about a minute, don't over cook
- Now in a separate pot add about 5 cups of water and add the saute'ed Chillies and Garlic to and let it boil for about 20 minutes
- Strain the Chillies and Garlic and keep only 1 cup of the Chilli water aside
- In a blender add the strained Chillies and Garlic, Vinegar, Salt and add 1 cup of the Chilli water kept aside
- Blend to form a thick paste, you may add some more water to get the desired consistency
Garnishing and Assembling the Soup
- Please watch the Video below