Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 can (15 oz) cream-style corn
- 1 can (15 oz) whole kernel corn, drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup water
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 2 tbsp fish sauce
- 2 tbsp cornstarch
- 2 tbsp water
- 2 eggs, beaten
- 1/4 cup green onions, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the chicken pieces and cook until lightly browned.
3. Pour in the chicken broth and water. Bring to a boil and then reduce heat to a simmer.
4. Add the cream-style corn and whole kernel corn. Stir to combine.
5. Season with salt, pepper, and fish sauce. Simmer for 10 minutes.
6. In a small bowl, mix together the cornstarch and water. Add to the pot and stir until the soup thickens.
7. Slowly pour in the beaten eggs while stirring the soup in a circular motion.
8. Add the green onions and stir to combine.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 8g
Carbohydrates: 32g
Protein: 24g
Sodium: 1200mg
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Vegetable broth can be used instead of chicken broth.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use coconut milk instead of cream-style corn for a creamier soup.
- Add shrimp or crab meat for a seafood twist.
Tips and tricks:
- Be sure to stir the soup in a circular motion when adding the beaten eggs to create the egg ribbons.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, add more cornstarch and water mixture.
Food safety advice:
- Always wash your hands and cooking utensils before preparing food.
- Cook chicken to an internal temperature of 165°F.
Food history:
Suam na Mais is a traditional Filipino soup made with corn and meat. It is often served during special occasions and celebrations.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Filipino