Aarti Says: Did you know that Indians LOVE Chinese food? Especially this soup? There are tons of Chinese restaurants in India, and you’ll always find this soup on the menu. And with good reason too. This is my hands-down favorite soup recipe. It’s so good that I would fight you over it if I had to. But I don’t think I would. This is my go-to when I’m not feeling well, and it comes together pretty quickly especially if you have the chicken breasts and some ginger in the freezer and the creamed corn in your larder. Do try it! I think it’ll become your favorite too!

Ingredients

• 10 cups water
• 2 chicken breasts, on the bone, skinned and trimmed of excess fat
• 1” hunk ginger, plus additional 3” hunk, minced
• 2 chicken stock cubes, crumbled
• 3 15oz cans creamed corn
• 4 scallions, chopped on the diagonal
• 1 tsp sesame oil
• 4 tbsp cornstarch
• 4 tbsp cold water
• ½ tsp rice wine vinegar

Directions

Step 1
Throw water and 1” hunk of water in a big pot, and bring to a boil. Throw chicken breasts in, bring back up to a boil and simmer for 20-30 minutes until cooked and tender.

Step 2
Extract chicken. Shred chicken with two forks or if you’re in a rush, slice thinly. Add crumbled stock cubes, creamed corn, scallions, minced ginger and sesame oil to the pot of water.

Step 3
Pour cold water into cornstarch and whisk until dissolved. Make sure your soup is almost boiling, and while stirring, pour in corn starch. Give it a minute to thicken, then add the shredded chicken and the vinegar. Serve, garnished with extra scallions!

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