While I was on vacation I got the chance to eat at a Chinese restaurant and the chicken sweet corn soup on the menu caught my attention. There were just so many things that I wanted to try that I did not end up ordering the sweet corn soup but I figured that I could make it at home. With the end of corn season within sight it was time to try making a sweet corn soup and this weekend I got the chance to. I went with a very simple version of the soup with garlic, ginger, green onions and soy sauce for flavour in addition to the corn and chicken and I could not resist adding a bit of heat in the form of a birds eye chili. One thing that I really like about many Chinese soups is the egg drop which adds a really amazing texture to the soup and makes it a bit more filling. I also added a touch of corn flour to thicken the soup up a bit. (If you prefer an even thicker soup, feel free to add more corn flour.) One thing that I find is quintessential about Asian cuisine is that aroma of toasted sesame oil so I added a few drops to the soup to finish it off. The sweetness of the corn plays really well with the salty soy sauce seasoning in this soup and it was a great way to enjoy some of the last of the fresh locally grown corn!
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