Name: Asian Chicken and Corn Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Button mushrooms, sliced thin - 10; Oyster mushrooms, sliced thin - 10 small; Enoki mushrooms, roots removed - 1 (3 ounce) package; Chopped onion - ¼ cup; Chopped celery - ¼ cup; Chopped green bell pepper - ¼ cup; Chopped carrot - ¼ cup; Garlic, smashed - 3 cloves; Salt and pepper to taste - 3 cloves; Chicken broth - 2 (14.5 ounce) cans; Cream-style corn - 1 (15 ounce) can; Chunk white chicken (such as Swanson®), drained - 1 (5 ounce) can; Rice wine vinegar - 1 tablespoon; Chinese five-spice powder - 2 teaspoons; Cornstarch - 1 tablespoon; Cold milk - ½ cup; Fresh Thai basil, chopped - 15 leaves

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Asian Chicken and Corn Soup

1. Vegetable oil - 1 tablespoon

2. Button mushrooms, sliced thin - 10

3. Oyster mushrooms, sliced thin - 10 small

4. Enoki mushrooms, roots removed - 1 (3 ounce) package

5. Chopped onion - ¼ cup

6. Chopped celery - ¼ cup

7. Chopped green bell pepper - ¼ cup

8. Chopped carrot - ¼ cup

9. Garlic, smashed - 3 cloves

10. Salt and pepper to taste - 3 cloves

11. Chicken broth - 2 (14.5 ounce) cans

12. Cream-style corn - 1 (15 ounce) can

13. Chunk white chicken (such as Swanson®), drained - 1 (5 ounce) can

14. Rice wine vinegar - 1 tablespoon

15. Chinese five-spice powder - 2 teaspoons

16. Cornstarch - 1 tablespoon

17. Cold milk - ½ cup

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.