Bangladeshi Style Chicken Corn Soup Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

corn

🥗Healthier: cauliflower

💰Cheaper: frozen corn

Cauliflower reduces carbs, while frozen corn is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic pantry item.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often less expensive.

Boil chicken in water until fully cooked, about 20 minutes.

Remove chicken, shred, and set aside.

In the same pot, sauté chopped onion, garlic, and ginger until fragrant, about 3 minutes.

Add diced carrots and green chilies; cook for another 3-4 minutes.

Stir in corn and shredded chicken, mixing well.

Pour in chicken broth and bring to a simmer.

Season with soy sauce, black pepper, and salt to taste.

In a small bowl, mix cornstarch with water to create a slurry.

Add the slurry to the soup, stirring until thickened, about 2 minutes.

Beat an egg and slowly drizzle it into the soup while stirring.

Garnish with chopped spring onions and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary