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Asian Chicken and Corn Soup
Asian Chicken and Corn Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Umami-packed mushroom soup with Asian flair.
Ingredients:
  • 1 tablespoon vegetable oil
  • 10 button mushrooms, sliced thin
  • 10 small oyster mushrooms, sliced thin
  • 1 (3 ounce) package enoki mushrooms, roots removed
  • 0.25 cup chopped onion
  • 0.25 cup chopped celery
  • 0.25 cup chopped green bell pepper
  • 0.25 cup chopped carrot
  • 3 cloves garlic, smashed
  • salt and pepper to taste
  • 2 (14.5 ounce) cans chicken broth
  • 1 (15 ounce) can cream-style corn
  • 1 (5 ounce) can chunk white chicken (such as Swanson®), drained
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons Chinese five-spice powder
  • 1 tablespoon cornstarch
  • 0.5 cup cold milk
  • 15 leaves fresh Thai basil, chopped
Instructions:
  • In a large pot over medium-high heat, heat the vegetable oil and sauté a variety of mushrooms until lightly browned. Add onion, celery, bell pepper, carrot, and garlic, season with salt and pepper, and sauté for 3 to 4 minutes. Pour in chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, bringing it to a boil. Reduce the heat to medium-low, cover, and simmer for approximately 20 minutes. In a small bowl, combine cornstarch with milk, then stir into the soup until thickened. Serve each portion garnished with chopped basil.

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