Corn Soup with Quail Eggs
This Corn Soup with quail eggs is a Chinese-inspired corn soup. Easy corn soup recipe that is so flavourful, rich, and silky. A perfect soup for lunch or weeknights!
Servings: 4
Calories: 171kcal
Equipment
- Saucepot
Ingredients
- 200 g quail eggs can of 430ml drained
- 1 tbsp vegetable oil
- 1 tbsp butter
- ½ cup onion chopped
- 1 stalk celery chopped
- 2 cloves garlic finely chopped
- 2 corn cobs or 1 can cream-style corn and 1 can kernel corn
- 1 egg beaten
- 1 chicken bouillon
- 4 cups water sub with no salt or low sodium chicken broth
- 1 tbsp fish sauce or to taste
- ½ tsp ground black pepper
For garnish
- 2 tbsp chives or green onion Chopped
Instructions
- Remove the husk and silk. Trim the top end. Place the trimmed end of the corn cob on the inverted smaller bowl inside the large bowl. Hold the stem end of corn cob, use a sharp knife, then cut downward, as close to the base.
- For the cream-style corn, scrape it with a serrated knife.Note: save the corn cobs for boiling. This will add more flavour to this corn soup recipe.
- In a saucepot heat oil and melt butter on medium heat.
- Saute onion, garlic and celery until soft, then add corn, bouillon cube, water and corn cobs cut into half. Cover and bring to a boil for 10 minutes.
Video
Notes
You can use whole kernel corn in can or cream-style corn is more ideal for a more creamy and flavourful corn soup.
