Chili Crisp Chicken and Corn Soup
- Makes4 servings
- Cook Time40 minutes
- 4
James Ooi—founder of Little Bao Boy, an Asian street food business based in Leeds, England—inspired us with his go-to soup for a quick weeknight dinner. Chicken breast, soy sauce, and canned corn. We were intrigued. Based on his description, we developed this recipe. It requires only a half dozen ingredients and no knife work except the slicing of scallions for garnish. Be sure to use cream-style corn, as Ooi does; it is sweetened and thickened with starch, which are important for the flavor and consistency of the soup. A drizzle of chili crisp adds color and spiciness, but toasted sesame oil is a good alternative.
Don’t use boneless, skinless chicken breast, as it will yield a bland, watery soup. The recipe does not call for broth or stock. The bones and skin from a split breast supply flavor and richness to the base.
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