Sweet Corn and Chicken Soup

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Could someone clarify the use of the Ginger-Garlic paste? The recipe doesn't specify how much to use and how to make it.

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Making this soup this morning and it smells and tastes incredible. I used chicken stock instead of water and boneless chicken breasts - and only left them in the stock for 15 minutes - but let the vegs simmer about 40 minutes and did everything else as Aarti did - so so good. Not bland at all - I don't understand the bland comments here - this soup is so flavorful. Delicious!

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My family and I loved it so much will defiantly make again

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My family didn't like at all. Darn-it. I've made other recipes by AArti and they where great. This wasn't a pleaser.

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My husband and I really enjoyed this soup. We made a few substitutions:
Bouillon - we used chicken broth instead of 1/2 of the water and eliminated the bouillon. I also had chicken bones in the freezer for making broth and I threw those in to strengthen the broth.
Creamed corn - we don't buy canned creamed corn, but we took canned corn kernals and pureed 1/2 and add the rest as whole kernels.
The overall broth was fresh and lively with the ginger and garlic. It was a warming and light meal. We did add red quinoa later on and loved it! the quinoa added a wonderful slightly crunchy texture and went so well w/the flavor of the broth - our version of chicken and 'rice'

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very tasty....the only item it did not add was the egg white. easy to prepare.... I made my own ginger garlic paste .... love it. I will be adding it to my fridge pantry as a regular....thank you Aarty for sharing your delicious recipes.

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Um, for the reviewer that said this was "quick and easy to make" - - SERIOUSLY?? This took me TWO HOURS to make. I wish I would have tasted it more as I was cooking it because it turned out to be very bland. It had flavor - - but it was VERY subtle. We salted and salted to no avail once it was in our bowls. My step-daughter liked it, but she doesn't like spicy food. Really a bummer because it was soooo pretty when I was making the stock and it smelled really good! Won't make this again. (Interesting note: When I was at the store today, buying leeks and other stuff for addtional Aarti recipes - the cashiers asked me, "What are you MAKING?" lol

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I have made this soup twice and each time I love it more, it was quick and easy to make, your able to find all the ingrediants, even the ginger garlic paste, as you take bites of the soup, every now and then you will get a hint of ginger or sometimes garlic...delicious. I will continue to make this soup, so tasty!

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Just finished making this soup; very gingery & that's how I like it; it was also a neat trick about the egg white & stirring the pot; now I know how they make it! It was awesome -- the corn, everything-- excellent on a cold day (like today. The slurry really allows you to thicken the soup to your liking. The only labor intensive part(s: making sure the chicken & ginger is finely shredded/minced. Once ingredients are prepped/organized, it's so very easy! I wanted to add crab meat, but didn't care to risk altering the taste too soon.It looks AUTHENTICALLY Chinese! Thank you, Aarti! Eagerly awaiting my masala dabba's arrival so I can make more of your fabulous dishes (like your cocoa, samosas and vindaloo beef ! Keep them coming and keep Aarti on FN!!!!

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This soup was a huge hit in my household! I was a bit worried about using canned creamed corn, but the flavor was fresh and lovely. We'll definitely be having this again soon.