Soup is a favoured dish that can be eaten at breakfast or at a luxurious, high-end restaurant. Chicken is both tasty and healthy, and is easy to prepare and takes very little work to make it taste amazing. Read on to find out how to make the warm, flavoursome Vietnamese Chicken Soup.
1. What is Vietnamese chicken soup?
Vietnamese chicken soup is a perfect combination of chicken, mushrooms and corn. The sweetness of chicken broth, the aroma of mushrooms and the fresh flavour of the corn will make you addicted to this dish.
2. What ingredients do I need?
These ingredients are fairly popular, so it shouldn't be difficult to find them. However, you can choose to buy at Longdan or at our online store to ensure the ingredients are fresh.
A - Estimated nutrition value
- 165 kcal / 690 KJ
- 1g fat (LOW); in which saturates is 0g (LOW)
- 2g of sugar (LOW)
- 1.2g of salt (MEDIUM)
B - Ingredients
- 400 grams of chicken breast
- 2 sweet corns
- 2 chicken eggs, whisked
- 200 grams of shiitake mushrooms, soak in hot water for 20 minutes, thinly sliced
- 2 tablespoons of tapioca starch, stir well with boiled water in a bowl until well-combined
- 2 shallots, chopped
- Scallions, thinly sliced
- Cilantro, thinly sliced
- Spices: seasoning powder, sugar, salt, ground pepper and sesame oil
3. How to cook Vietnamese chicken soup?
Here is a basic way to cook Vietnamese Chicken soup. However, you can create your own dish with the following directions.
Step 1: Bring chicken, water, and 1 tablespoon salt to a boil in a large pot. When the water is boiling, skim off the white foam. Boil for another 5 minutes then turn off the heat.
Step 2: Take out the chicken and soak it in cold water. When the chicken has cooled down, shred into small pieces with your hands or with forks. Set aside.
Step 3: Take another pot and pour in water, salt and sweet corn and boil for 10 minutes.
Step 4: Collect and soak the sweet corn in cold water. The corn broth will be saved and set aside.
Step 5: Put the pan on the stove and wait for it to heat up. Then add 2 tablespoons of sesame oil. When the oil is hot, add chopped shallots, the shredded chicken and shiitake mushrooms. Add 1 tablespoon seasoning powder, 1 teaspoon sugar and 1/2 teaspoon salt then stir well for 5 minutes.
Step 6: Pour the corn broth into a pot, and add 1 teaspoon of salt, 1 tablespoon of seasoning powder and 1 spoon of sugar and stir well. When the water is boiling, slowly add the flour and eggs and stir well in a single direction.
Step 7: Add sweet corn, shredded chicken and shiitake mushrooms. Taste the soup and adjust seasonings if necessary.
Finally, pour the soup into bowls and garnish with some chopped coriander and scallions as well as some freshly ground black pepper to finish the dish off!