Chicken Corn Soup
This easy Chicken Corn Soup is packed with shredded chicken, sweet corn and egg ribbons that all combine to ensure a hearty meal in 15 minutes.
Ingredients
- 1 liter (4 cups) chicken stock
- 125 g (1 breast) boneless chicken boiled and shredded
- 1 can (285g) sweet corn
- 2 spring onions sliced
- 2 teaspoon regular (or light) soy sauce
- 1 teaspoon sriracha sauce
- ¼ teaspoon white pepper
- 4 tablespoon cornflour (cornstarch)
- 2 medium eggs whisked
- 1 teaspoon toasted sesame oil
Garnish
- cracked black pepper
- white vinegar optional
- spring onion green part only
- sweet corn kernels
Instructions
- Take two-thirds of the corn kernels and pulse till they turn into a chunky paste. Keep one-third of the whole kernels aside for putting into the broth and a few for garnishing.
- In a large pot, pour the chicken stock and start heating it. Also mix in the white part of spring onion, shredded chicken, soy sauce, sriracha sauce and white pepper. Simmer on medium heat for 2 minutes.
- Now stir in the blended corn paste and corn kernels. Bring the broth to a boil.
- Mix in the cornflour with ⅓ cup of water to form a smooth slurry. Gradually pour this cornflour slurry into the soup while stirring it with the other hand. Stop when you have reached your desired consistency. Let simmer for another 2 minutes.
- Add the eggs slowly, circling inside the pot and let sit for 2-3 minutes. Then stir lightly to create egg ribbons. Let the soup simmer on low heat for 3-4 minutes.
- Throw in the green part of the spring onion, while keeping aside a tablespoon or two for garnish and drizzle toasted sesame oil. Give a quick stir and turn off the heat.
- Pour the soup into serving bowls. Crack some black pepper and add a few drops of white vinegar if you prefer the tang. Garnish with green part of spring onion and corn kernels. Enjoy hot!
Video
Notes
- This soup traditionally uses both creamed corn and corn kernels. But depending on your personal preference you can blend the whole can of sweet corn or do half and half.
- Allow the soup to rest for a few minutes after adding the beaten eggs for thicker egg strands. Otherwise, continue to stir gently while you add the eggs.
- For enhanced flavours, you can use homemade chicken stock. Or make your own by mixing water with chicken stock cubes. Start with 2 standard sized cubes per 1 liter of water.
- You can also use fresh or frozen sweet corn for this recipe.
Nutrition
Serving: 1servingCalories: 265kcalCarbohydrates: 32gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 109mgSodium: 607mgPotassium: 578mgFiber: 2gSugar: 7gVitamin A: 384IUVitamin C: 7mgCalcium: 29mgIron: 2mg
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