Sweet Corn Egg Drop Soup

Nothing can be better than a hot bowl of simple egg drop soup. I take it a little further by adding a handful of sweet corn into the soup. And with a blob of butter and some freshly crushed black peppercorns, this is the best that can happen when you are sick of fever and the taste buds disagrees to let allow anything solid and bland.

I really like my egg drop soul to be loaded with chicken strips, crabs and prawns....but what more can you do when there is no one to help you around and you have only your sickly hands and soul to sustain the hungry soul. Its the basic simple egg drop soup to whom you can resort to.

I make mu own chicken stock from the boney chicken piece which I do not add in any curry. I boil them with some butter, onion, ginger, garlic, salt and black peppercorns. Sometimes I add a chicken stock cube to make it more flavourful but to some up...this is simply what I do. You can increase the amount of garlic or ginger...to make the soup gingery or garlicky!!

Egg-Drop Soup

Serves 4

Ingredients:

2 and ½ cup of chicken stock

3 whole eggs

6 garlic cloves – minced

A handful of fresh chopped sprig onions

A handful of sweet corn

1 tsp dark soy sauce

1 tsp fish sauce

1 tsp sesame oil

2 tbsp cornstarch

Salt

2-3 tsp crushed black peppercorns

1 tbsp of butter

Method:

Heat butter in a saucepan and add the minced garlic in it.

As soon as the garlic starts to change colour pour in the chicken stock and sweet corns into it.

Meanwhile in a bowl dilute some water into the cornstarch and make a thin mixture of it.

As soon as the sweet corn gets cooked, pour in the diluted cornstarch into it. Stir in and the stock will soon start to thicken.

Put the flame on medium and add in the sauces into the stock.

Whisk in the eggs in a bowl and with a fork or wire whisk whik it well to break any bindings in it.

Now slowly pour the whisked eggs in a circling motion and after 5-7 seconds start stirring to make the eggs scramble.

Simmer on medium flame for 2 minutes more.

Taste and adjust the seasonings and sprinkle the chopped spring onions and crushed black peppers.

Put off the flame and serve hot with a blob of butter and croutons