This is just your standard Chinese-style corn soup. I call it “royal” because my little king asked me to make it for him, and do this recipe came to be.
It is really quick and easy to make.
Ingredients
1 can of sweet corn (approx. 800 gr. including liquid)
2 cups water
½ Tbsp. chicken-soup flavoring (optional)
2 Tbsp. sugar
1 Tbsp. corn starch
1 Tbsp. soy sauce/Coconut Secret (soy-free seasoning sauce)
1 tsp. salt
½ tsp. sesame seed oil
1 egg
Preparation
Pour half of the corn with its liquids into a pot.
Using a stick blender, blend the corn and liquids into a thick cream.
As the remaining corn and liquids, and the water.
Season with soy sauce, salt, sugar and chicken-soup flavoring (if desired).
Bring soup to a boil.
In a small bowl, mix corn starch with 2 Tbsp. water until smooth, and no lumps remain.
Pour corn starch mixture into pot and stir well.
Continue cooking the soup, stirring intermittently, until it thickens.
Add sesame oil.
In a small bowl, whisk egg well.
Using a fork, drizzle egg into soup.
Continue cooking until all egg drizzlings turn white.
