Chinese Chicken and Corn Egg Drop Soup
Serves 4
Prep: 10mins | Cook: 15mins
Total: 25mins
Ingredients you need:
♥ 750-900g vegetables (E.g. creamed corn (400g corn content) and 2 can 420g corn kernel (500g corn content), rinsed, drained)
♥ 1 tsp pepper (2g)
♥ 2 clove garlic (6g)
♥ 2 tsp ginger (2g)
♥ 3 spring onions, sliced (45g)
♥ 2 cups cooked basmati or brown rice (283g) (≈2/3 cup raw 133g)
♥ 4 cups water or unsalted stock (1L)
♥ 1 tsp sesame oil (5mL)
♥ 1 tbs extra virgin olive oil (20mL)
♥ 1 tbs Heartful Flavours 'Soi' Sauce Seasoning (8g)
Choose your protein:
♥ 240g lean chicken, minced, shredded or cut into small pieces
♥ 4 eggs, whisked
♥ Alternatives: 8 eggs, whisked or 480g lean chicken, minced, shredded or cut into small pieces or 700g firm tofu
(half the amount if choosing two proteins)
Optional:
♥ 1.5 tbs corn starch mixed with 2 tbs water to make a slurry and thicken the soup
Create This in Easy Steps:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook breaking into pieces for about 5 minutes until starting to brown. Add garlic and ginger, then stir-fry for 2 minutes until fragrant.
2. Add the water or unsalted stock, creamed corn, corn kernels, Heartful Flavours 'Soi' Sauce Seasoning, pepper and sesame oil. Cover and bring to boil. While stirring the soup, slowly drizzle in the eggs so they form thin ribbons.
3. Finish with spring onion, then serve with cooked rice.
Each Serve Gives You:
♥ 2.5-3 serves of vegetables
♥ 1 serve of meat/alternatives
♥ 1 serves of grains
The Australian Dietary Guidelines
Nutrition Information
Create this healthy Chinese Chicken and Corn Egg Drop Soup with 'Soi' Sauce. Your heart and taste buds will thank you!
