By twissis on June 17, 2006
Photo by kiwidutch
Photo by kiwidutch
"My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei."
Serving Size: 1 (279 g)
Servings Per Recipe: 8
"Excellent! I used homemade chicken stock and some leftover roasted chicken that I made a couple of days ago. I cut the chicken bits a bit big so it sank to the bottom of the bowl, but never nind it tasted great. I saw fresh corn in the supermarket and it's not readily available and when it is its often not looking it's best becuase they insist on peeling back whole chunks of corn husk, so it dries out really fast. I went a little overboard and bought up a bundle of them since these looked fresher than most I have seen and now I'm on a sweetcorn binge. Creamed corn isn't easy to find here but thats easily solved by cutting the corn off the husk, cookig it gently in a tiny amount of water, sugar and butter and then taking the stick blender to it. WOW I enjoyed my lunch today. Please see my rating system: 5 stars for an easy and great taste of fresh corn and chicken at their best, Thanks!"
"Really great soup, twiss, this similar the corn soups served at Asian restaurants, I did increase the chicken breast amount, thanks for sharing hon!...Kitten :)"
"This was yummy! I got to the step where I needed to add cornstarch and realized I was out of it but there must have been enough in the creamed corn because it still thickened up just fine. I also added a potato and carrots and used bacon bits as a garnish instead of ham. I will definitely make this again!"
"Very good soup, especially with such a quick prep time! I used some delicious leftover roast chicken, and I'm really looking forward to tomorrow's lunch! Thanks for sharing a wonderful quick and easy recipe!"
"Delish! Like egg drop soup on steroids. I skipped the ham and added the following, 1 diced cooked small potato, 1 sliced cooked carrot, some peas and some mushrooms. Yummy. I froze half of it....hope it freezes well! UPDATE: It freezes just OK. . .it thaws out VERY watery. Still tasty though."
"Very good! Something different for dinner with plenty of protein but not too heavy. I used frozen corn niblets and felt the soup was still plenty thick. I may cut down the salt a little next time, it was right on the line of a little too much for me."
"Five stars for taste and ease. When the soup is finished leave it to cool some before eating. There seemed to be so much more flavour then. I really liked the corn so once we were finished I did add some of my left over creamed corn to the still hot in the pot soup. I also had some carrots to use up so I sliced them thinly and added at the beginning with the broth."
"We LOVE this soup! Thank you for sharing the recipe."
"We loved this quick and easy soup! This made a wonderful light dinner that was ready to eat in no time. I used a leftover rotisserie chicken breast, some leftover ham and a 15 oz. can of cream corn. The sesame oil added a nice Asian flair. Thank you for sharing this wonderful recipe. **Made for 2013 Football Pool**"
"This was SO tasty! Nice and light. The only change I will make next time is to use a little less salt but everything else was perfect just as stated. Very simple and quick too."
"This was a bit salty, even though I completely omitted the extra salt. It was great for the short cook time and few ingredients (I used liquid egg whites from a carton which worked perfect!). I will definitely continue to use this as a base for crockpot chicken soups."
"This was very good and I especially liked that it had a short cook time. I used a handful of frozen chicken breast (cooked first) and left out the minced ham. It made a nice light dinner with plenty leftover for lunch the next day."