Ingredients:
- Chicken broth - 2 Cup
- Corn flour - 2 tsp
- Sesame oil - 2 tsp
- Soy sauce - 3 tsp
- Hot Chili Sauce
- Rice vinegar
- Chopped Ginger - one tsp
- Chopped Garlic - one tsp
- Chicken - 1/2 pound
- Sliced Mushroom 1/2 Cup
- Lemon grass or Lemon Zest
- SaltPepper
- Green onion
- Egg - 1
- Corn kernel
- Thin cut or small cubes of carrot
- Heat the pan in low flame and add sesame oil and let it warm up.
- Add Ginger and Garlic to oil and stir-up for few seconds.
- Add Chicken to it and stir in medium flame.
- Add Soy Sauce, Rice vinegar, Hot chili sauce.
- Wait for 2 minutes till the chicken is cooked.
- Add Mushroom, carrot, green onions, salt & pepper.
- Taste the soup add soy sauce, chili sauce and vinegar based on your taste preference.
- Let it heat till all the flavors mix together, may be two minutes in medium flame.
- Mix Corn flour with one tsp of water to make it a thick paste.
- Back to low flame and add the corn flour to soup.
- Now the soup is thick and allow it to simmer for a minute, while stirring.
- Beat the egg and pour it to the soup, pour the egg slowly and keep stirring fast.
- Add lemon grass or lemon zest and mix it for 30 seconds.
For a vegetarian variation, use Veg Broth and Tofu instead of chicken.
Note: You could use MSG instead of salt, if you want. Do not use water for soup.