asian chicken and corn soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 10 button mushrooms, sliced thin
• 10 small oyster mushrooms, sliced thin
• 1 (3 ounce) package enoki mushrooms, roots removed
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1/4 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 vinegar
• 2 teaspoons chinese five-spice powder
• 1 tablespoon cornstarch
• 1/2 cup cold milk
• 15 leaves fresh thai basil, chopped

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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 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.