Embrace the warmth of Asian Chicken and Corn Soup, a symphony of flavors that dances on your palate. Earthy mushrooms mingle with succulent chicken and sweet corn in a fragrant broth, creating a comforting and exotic culinary experience.

Follow The Directions

01

Step

In a large pot, heat the vegetable oil over medium-high heat. (2 minutes)

02

Step

Add the button mushrooms, oyster mushrooms, and enoki mushrooms. Cook, stirring occasionally, until lightly browned. (5-7 minutes)

03

Step

Stir in the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes, until the vegetables soften slightly. (4 minutes)

04

Step

Pour in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder. Bring the mixture to a boil. (5 minutes)

05

Step

Once boiling, cover the pot and reduce heat to medium-low. Simmer gently for about 20 minutes, allowing the flavors to meld together. (20 minutes)

06

Step

In a small bowl, whisk together the cornstarch and cold milk until smooth. (1 minute)

07

Step

Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened to your desired consistency. (2-3 minutes)

08

Step

Serve hot, garnished with freshly chopped Thai basil.

For a vegetarian option, substitute vegetable broth for chicken broth and omit the chicken.
Adjust the amount of five-spice powder to suit your taste preferences.
Feel free to add other vegetables like snow peas or water chestnuts for added texture and flavor.
If you don't have Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
Ensure the cornstarch mixture is completely smooth before adding it to the soup to prevent lumps.