Chicken corn soup

I think this was the first ever 'foreign' soup I had in India...many many moons ago. But it has remained a firm favourite and the good part is- everyone at home loves it too. The announcement that we are having chicken corn soup for dinner is always greeted with enthusiasm.



1 can cream style corn
1 litre chicken stock
1 tsp garlic powder
1 tsp salt (this will vary depending on whether the chicken stock is salted - always check)
1 chicken breast - steamed and shredded
1/2 tsp white pepper
1 TBS rice wine vinegar
2 eggs - beaten
1 TBS cornflour
4 TBS water

to serve:
soy sauce
hot sauce
scallions finely sliced

In a large stock pot, empty the can of cream style corn and the chicken stock. Add the garlic powder, salt and pepper. Bring to a rolling boil.
Slowly add the beaten eggs to the soup, stirring constantly. Try and pour the beaten eggs in as thin a stream as possible so you get nice threads in the soup.
Mix the cornflour with the water and add that slurry to the soup and let boil for 3-4 minutes.
Add the vinegar at the end, Top with the shredded chicken.

Ladle soup into a bowl, serve with a few drops of soy sauce and a sprinkle of scallions.
Add a few drops of hot sauce if desired.