Asian Chicken and Corn Soup

asian european filipino french italian korean thai soup side sweet spicy sour bitter savory umami hard fast

Prep

35 min

Cook

52 min

Total

87 min

Ingredients (18)

1 tablespoon vegetable oil g

10 button mushrooms, sliced thin g

10 small oyster mushrooms, sliced thin g

1 (3 ounce) package enoki mushrooms, roots removed g

¼ cup chopped onion g

¼ cup chopped celery g

¼ cup chopped green bell pepper g

¼ cup chopped carrot g

3 cloves garlic, smashed g

salt and pepper to taste g

2 (14.5 ounce) cans chicken broth g

1 (15 ounce) can cream-style corn g

1 (5 ounce) can chunk white chicken (such as Swanson®), drained g

1 tablespoon rice wine vinegar g

2 teaspoons Chinese five-spice powder g

1 tablespoon cornstarch g

½ cup cold milk g

15 leaves fresh Thai basil, chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.