Sweet Corn and Chicken Soup

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This is a great recipe and I am glad I read the reviews before I made it because I too didn't recall her making a ginger/garlic paste during the show. That said, I simply used chopped ginger, but only about half of what the recipe called for because I didn't want the ginger to overpower the soup and it turned out to be a PERFECT amount. I also omitted the egg and added a little kosher salt and fresh ground pepper. Otherwise I followed the recipe exactly and it is delicious!

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I really like this one. When I opened up the package I discovered there was a third chicken breast, so I added a couple of cups more water (so they were all submerged and I did add the garlic (I used about equal parts ginger and garlic to add up to three tablespoons and I think it's great with it. I cut the sesame oil about in half as it can be so overpowering. The leftovers will be going in the freezer for a day when I'm under the weather since I think this is a really good substitute for my usual chicken noodle. (Oh, and I skipped the egg white part... I'm not wild about eggs in general and didn't feel the need to add it to the soup.

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On Aarti's blog-she said this recipe is wrong in that she used just chopped ginger and not the paste. I made this with the fresh ginger, not the paste, and it was terrific.
Loved the sandwich too.

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Mmmmmmm! Followed the recipe pretty closely, but would definitely leave out the egg white next time. Even the pickiest eater in the house went back for seconds!

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Yummy! I followed Aarti's basic format, but definitely tweaked it to accomodate ingredients I had. It helped that I watched the episode where she made it. I also left out the egg white, as I'm not a fan of egg in soup. I added some onion and celery, but the end result was a delicious, different very Asian chicken soup.

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Excellent!!

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Watched the show in which this recipe was demo'd. Don't recall the use of ginger-garlic paste in that demo. No matter, didn't use it as I think the point of this soup is to be subtly flavored. I'd put this in the 3.8 star category and rounded up. Would make it again. Some thoughts for those who try this:

1 Using top notch creamed corn is key. Some brands are better - and less sweet - than others. Thinking FN frowns on brand commentary in reviews, I'll just say read the ingredient labels.

2 Next time I'd leave out the egg white "drops", but that's just personal preference for taste and texture.

3 I couldn't bring myself to buy chicken bouillon cubes, for the first time in 20 years. But there is a "better than bouillon" chicken product - wink - on the shelves of specialty grocers, similar to a demi-glace but less expensive. Use that if you can find it.

4 A little sesame oil goes a long way. Start slow with that.

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OMGee I love this one! It has a chinese egg drop soup quality but taken to the next level. There was a typo in the directions, in the ingredients, fresh ginger, in the directions ginger-garlic paste. No biggie. I personally think garlic would ruin it. I MODIFIED; I made the base creamier by adding 1 cup of white quesadilla cheese, and 2 cups fat free sour cream. -Could add cream to get the full richness if you wanted too.- Adding these items STILL held the integrity of the original soup flavor, it did not Americanize it whatso ever! Still tasting very asian in the end. I just wanted a thicker soup.... next time I am going to sub out 1 can whole kernel corn, for extra crunch & texture and less sweet.

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My new go to chicken soup! Used ground pepper and coriander, still turned out great. There is a recipe for the Ginger/garlic paste...but I didn't use that either.

Yummy!

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Just made this recipe this evening- whole family loved it!! Did not use the Ginger-Garlic paste like suggested earlier. Just used ginger-- it was phenomenal!