Ingredients

• 1 cup cooked, shredded chicken
• 1/2 cup sweet corn kernels (fresh, canned, or frozen)
• 4 cups chicken stock or water
• 2 tbsp corn puree (blend half the sweet corn for creaminess)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 egg, beaten (optional, for egg ribbons)
• 1/2 tsp white pepper powder
• 1/2 tsp sugar (optional, to enhance sweetness)
• Salt to taste
• Spring onions for garnish
• Soy sauce or vinegar (optional, for serving)

Instructions

Prepare the Base

1. In a pot, bring the chicken stock or water to a boil.
2. Add the shredded chicken, sweet corn kernels, and corn puree. Simmer for 5-7 minutes.

Season and Thicken

1. Season the soup with white pepper powder and salt. Add a pinch of sugar for a sweeter touch if desired.
2. Stir in the cornstarch slurry gradually, ensuring no lumps form. Simmer until the soup thickens.

Add Egg (Optional)

1. Lower the heat and slowly drizzle the beaten egg into the soup, stirring gently to create silky egg ribbons.

Serve and Garnish

1. Adjust seasoning to taste and garnish with chopped spring onions.
2. Serve hot with optional condiments like soy sauce or vinegar on the side.

Dakshin’s Chicken Sweet Corn Soup is a perfect blend of creamy sweetness and savory flavors, delivering warmth and satisfaction in every spoonful. Whether dining at Dakshin or preparing this classic soup at home, it’s a delightful treat for the soul and the palate!