Ingredients for - Asian Chicken and Corn Soup
2.
Button mushrooms, sliced thin 10
3.
Oyster mushrooms, sliced thin 10 small
4.
Enoki mushrooms, roots removed 1 (3 ounce) package
13.
Chunk white chicken (such as Swanson®), drained 1 (5 ounce) can
18.
Fresh Thai basil, chopped 15 leaves
How to cook deliciously - Asian Chicken and Corn Soup
1 . Stage
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.
Recipe information
Cooking:
25 min.
Servings per container:
6
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