Directions
- 1Wash and boil the whole chicken with salt, black pepper, turmeric, ginger, and garlic for about 30 minutes.
- 2Remove the chicken from the pot and shred it into small pieces once it cools down.
- 3Chop the bell peppers and blend them with water in a blender.
- 4Add the blended peppers, creamed corn, and corn to the chicken broth.
- 5Cook for 10-15 minutes.
- 6Make a slurry with milk and cornstarch and add it to the soup.
- 7Bring the soup to a boil.
- 8Add the shredded chicken.
- 9Whisk 3 eggs and slowly pour them into the soup while stirring.
- 10Ladle the soup into bowls and top with a mixture of vinegar, green Thai chili peppers, and chili oil.
Ingredients
- 1 whole chicken
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp garlic
- 3 bell peppers (red, yellow, orange)
- 1 cup water
- 1 cup creamed corn
- 1 cup corn
- 1 cup milk
- 2 tbsp cornstarch
- 3 eggs
- 1 tbsp vinegar
- 1 tbsp green Thai chili peppers
- 1 tbsp chili oil
Equipment
potblenderwhisk
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup