Egg Drop Soup with Corn & Chicken

Cook the corn cobs in 12 cups (3 L) of boiling water for 7 minutes. Once cooked, carefully remove the corn kernels from the cobs and set them aside for later.

Bring the corn water to a boil once again. Add the chicken thighs, garlic cloves, thyme and corn rinds and let stand over low heat for 1 hour.

Strain the broth. Shred the chicken thighs and set them aside for later.

In a pan, sauté the chopped onions in butter and vegetable oil. When the onions become transparent, add the corn kernels and the carrots, and soften for 2 minutes.

Add the onions, corn kernels, carrots, shredded chicken, and turmeric to the broth and boil for 5 to 10 minutes.

Whisk eggs in a small bowl. Slowly pour eggs in a thin stream into the broth, stirring gently.

Add the soy sauce and sesame oil and season to taste with salt and pepper.

Recipe courtesy of Chef Minh