Asian Chicken and Corn Soup

This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 168 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• salt and pepper to taste
• ½ cup cold milk
• ¼ cup chopped onion
• ¼ cup chopped celery
• 2 (14.5 ounce) cans chicken broth
• ¼ cup chopped green bell pepper
• 1 tablespoon rice wine vinegar
• 1 (15 ounce) can cream-style corn
• 2 teaspoons Chinese five-spice powder
• ¼ cup chopped carrot
• 3 cloves garlic, smashed
• 1 (3 ounce) package enoki mushrooms, roots removed
• 10 button mushrooms, sliced thin
• 10 small oyster mushrooms, sliced thin
• 1 (5 ounce) can chunk white chicken (such as Swanson®), drained
• 15 leaves fresh Thai basil, chopped

Recipe Instructions

Step 1

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.