This chicken and sweetcorn soup is quick to make and delivers a pot of goodness with delicious Chinese flavours. A wholesome treat for chilly days!
For more ideas, check our Soup category to find a recipe that suits your taste!
This delicious offering is a bit of a mashup of the classic egg drop soup and a chicken soup with an addition of sweetcorn. It’s quick and easy to make, which is always a bonus in my books.
It is especially delicious when finished off with a sprinkling of sliced spring onions and a few drops of chilli oil. Those toppings perk the soup right up and add another dimension of flavours.
It is delicious, soothing and comforting. So if you are under the weather, a bit blue or just plain hungry, this soup is for you!
Easy Chinese Food At Home
I’ve always been a huge proponent of cooking healthy and tasty food at home, which doesn’t mean we have to eat the same old daily.
With a little bit of research and practice it’s easy to learn how to bring exciting flavours home. All you need is to stock up your fridge and cupboards with the staples commonly used in many Asian recipes.
Soy sauce, sesame oil, ginger, garlic and Chinese chilli oil are the ingredients needed for this particular recipe, which are readily available in more supermarkets.
I’ve mentioned numerous times how I love recreating our takeaway favourites in my own kitchen. This soup is just another result of such experimentations.
Recipe Tips and Notes
- The base of the soup is in the aromatics like garlic, ginger and spring onions. Using fresh ginger gives it the best flavour. You can also use jarred ginger, often available in the ethnic aisle of your supermarket. I always have a jar on the go in my fridge.
- This soup is known to be thick, which is achieved by two ingredients. Creamed corn and corn flour aka cornstarch. I used frozen corn in my recipe and processed half of it in my food processor to use instead of creamed corn.
- Dropping beaten eggs in the hot soup at the very end also contributes to its thickness.
- I highly recommend adding sliced green onions, a dash of Chinese chilli oil and fresh coriander to individual bowls before serving. So much more flavour!
More Chicken Soup Recipes to try:
- Chicken Noodle Soup
- Creamy Chicken Wild Rice Soup
- Chicken Bacon Gnocchi Soup
- Chicken and Dumpling Soup
- Slow Cooker Thai Chicken and Rice Soup
Chicken and Sweetcorn Soup
- 1 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp grated ginger
- 3 spring onions
- 1.5 litre/6 cup chicken stock
- 2 chicken breasts skinless and boneless
- 350g/2 cups corn frozen or tinned
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch(cornflour)
- 2 eggs
- 1 tbsp chilli oil
- 2-3 sprigs fresh coriander (cilantro) for garnish
- Heat the vegetable oil in a pot and sauté sliced white part of the spring onions, minced garlic and grated ginger for 1 minute over low heat.
- Pour in the chicken stock, soy sauce and add the chicken breasts, turn the heat up and bring to a boil, then lower the heat and simmer for 25 minutes until the chicken is cooked all the way through, and can be easily pulled apart with two forks. Take the chicken out of the pot and shred with two forks, then return to the pot.
- Process half of the corn in a food processor or blender, then add to the soup together with the whole corn kernels. Add in the sesame oil and cook for 10 minutes longer. Mix 2 tbsp of the cornstarch with 2 tbsp of the broth taken from the pot. Stir into the soup to thicken, then take off the heat.
- Beat the eggs in a small bowl, then drizzle the eggs over the hot soup and stir with a fork to form long, thin strands of the cooked egg. Add more salt if needed. Serve topped with sliced green onion, fresh coriander and chilli oil.