Chicken and Sweetcorn Soup
This chicken and sweetcorn soup is quick to make and delivers a pot of goodness with delicious Chinese flavours.
Servings: 6
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp grated ginger
- 3 spring onions
- 1½ litre / 6 cup This is an affiliate link.chicken stock
- 2 chicken breasts skinless and boneless
- 350g / 2 cups corn frozen or tinned
- 2 tbsp This is an affiliate link.soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch(cornflour)
- 2 eggs
- 1 tbsp This is an affiliate link.chilli oil
- 2-3 sprigs fresh coriander (cilantro) for garnish
Instructions
- 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.
Nutrition
Calories: 187kcal | Carbohydrates: 16g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 446mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg