Still got left over from soto ayam, why don’t make something different from it? I try to transform it into chicken cream soup and the taste is not bad at all.
- 500ml chicken stock from soto ayam
- 100 ml thickened cream
- 100 g frozen corn kernel
- 1 egg, whisked separately
- Boil chicken stock in a pan, add frozen corn kernel. cook about 10 minutes.
- Add thickened cream, mixed well. Then add egg, stir it fast.
- Cook again for about 5 minutes.
- Ready to serve.