Baby corn soup

Oriental soups are best, they are healthy and simple to make. Baby corn soup in oriental style is a delight on a wintery night. It's filled with goodness of chicken and mushrooms and garnished with fresh cilantro, making it a perfect well balanced soup.

I never made baby corns soup before, and in my first attempt it turned great. Best thing about this soup is most of the ingredients will be easily available in your pantry. You can even add extra vegetables as you like, to make your soup flavorsome. 

If you are looking for delectable and flavorful soups to be served in dinner for your family, then this soup is perfect. Make this rich and healthy soup in less than 30 minutes. Here's the recipe below.

You will need, Ingredients:

• 200g boneless chicken 

• 1 cup baby corn, sliced

• 1 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1 tsp green chilies, finely chopped
• 1/4 bunch cilantro, finely chopped
• 4-5 mushrooms, finely chopped

• 1/4 cup cabbage, finely chopped (optional)

• 1 small green capsicum, finely chopped

• 1 tsp pepper

• 1/2 tsp ajinomoto
• 1 tsp soya sauce
• 2 tbsp cornflour
• 3 tbsp oil
• Salt as required

Note: Skip chicken to make vegetarian soup.

Method:

Boil chicken in 5 cups of water. Shred the chicken and keep the stock aside.

In a saucepan, stir fry the ginger, garlic, half of chopped cilantro and green chilies for about 2 minutes.

Add baby corns and all the vegetables with shredded chicken in the mixture. Add pepper, ajinomoto and salt and stir fry 2-3 times.

Add the soya sauce, stock ( or water if making vegetarian soup) and let it boil, reduce the heat and add the cornflour mixed with half cup of water and stir constantly till it thickens slightly. Sprinkle remaining cilantro.

Remove from heat and serve immediately. 

Enjoy!