Asian Chicken and Corn Soup |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious! Ingredients:
1 tablespoon vegetable oil |
10 button mushrooms, sliced thin |
10 small oyster mushrooms, sliced thin |
1 (3 ounce) package enoki mushrooms, roots removed |
1/4 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
1/4 cup chopped carrot |
3 cloves garlic, smashed |
salt and pepper to taste |
2 (14.5 ounce) cans chicken broth |
1 (15 ounce) can cream-style corn |
1 (5 ounce) can chunk white chicken (such as swanson®), drained |
1 tablespoon rice wine vinegar |
2 teaspoons chinese five-spice powder |
1 tablespoon cornstarch |
1/2 cup cold milk |
15 leaves fresh thai basil, chopped |
Directions:
1. Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
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