SWEET CORN AND CHICKEN SOUP WITH GINGER
I used to do a monthly Soup Night October through March each year and invited approximately 30 people each month. I did that for about 6 years. I often made two kinds of soups for my guests. One "featured" soup, and another for those who preferred a vegetarian bowl or weren't a fan of the "main" soup. I love having people at the house and it was the perfect, casual, easy prep way to have as many people as I wanted. I even had a "guest chef" a couple of times when someone else wanted to feature their own favorite soup recipe.
I came across this soup recipe about a year ago and I wanted to try it. It sounded like it would be really delicious and so comforting. Sweet Corn and Chicken Soup. I can't claim that it's my recipe, but I've made it often enough I don't need the recipe any more. The name of the soup is somewhat deceptive. It's so much more that corn and chicken! It's a recipe I found at Food Network TV from Arti Sequeria, and Indian girl, whose recipes are mostly Indian cuisine. I don't know what drew me to the recipe, but it may have been all the ginger. It also has egg drop in it which I love! At the time I saw her make this on television, I had only recently discovered how much I loved fresh ginger in recipes. So I set out to get what I needed to make it. I made it on a Saturday afternoon because I could see it would take a while - a couple of hours to get it together because everything is from scratch. It requires poaching chicken gently with warm and savory spices and vegetables. Lots of sliced ginger perfumes the broth, and then more fresh grated ginger is added later.
One other note about the recipe at the site: As I read the instructions I noticed that it says to add the Ginger-Garlic Paste. This ingredient is not on the ingredients list. So I just pressed two cloves of garlic into the soup at the point where instructions said to add the ginger-garlic paste. Tweek as you please, more ginger, more garlic, whatever you like.