Serves 6-8
Ingredients:
8 cups chicken stock (reserving one cup for later)
3 cups shredded cooked chicken breast fillets
1 cup carrots (peeled, finely diced)
1 cup spring onions (thinly sliced; whites separated from greens)
400 gms sweet corn kernels (canned, drained or frozen and thawed)
3 tbsp cornstarch
4 egg yolks
Juice of one lemon
1/2 cup vermicelli
2 tsp ground ginger
Salt + black pepper + 1 cinnamon stick
Method:
In a large cooking pot; add seven cups of stock, chicken, carrots, corn kernels, spring onion whites only, ginger, pepper and cinnamon stick. Bring to a boil. Simmer over low heat, until carrots are about to be cooked. Add vermicelli. Cover. Meanwhile; in a medium-sized bowl; whisk cornstarch into remaining cup of stock; reserved at room temperature. Add to stock mixture; whisking constantly until soup slightly thickens and bubbles. Remove away from heat. Season with salt (to taste). In another bowl; whisk egg yolks with lemon juice. To temper egg yolks: Add a ladleful of cooking stock; slowly and in drizzling amounts; over whisked eggs; with one hand while the other hand is constantly whisking. Stir into hot stock. Combine well with all other ingredients. Return over medium-low heat; stirring to complete cooking soup. Stir for a few minutes until creamy and brought to a boil. Taste for salt. Remove away from heat. Transfer to a soup serving bowl. Sprinkle onion greens on top and serve hot.
Ramadan Kareem!
* A version of this article appears in print in the 6 March, 2025 edition of Al-Ahram Weekly
Short link: