Chicken soup is a timeless comfort food and this Chinese-style chicken and sweetcorn soup is a delicious and soothing dish that combines tender chicken with flavourful sweetcorn in a savoury broth.
Also known as “corn and chicken soup,” this is a beloved and classic dish in Chinese cuisine. Its origins can be traced back to various regions of China, where variations of this soup have been enjoyed for centuries. This express version is ready in just 20 minutes, and I use shop bought precooked chicken breasts here to save on time.
You can make this soup quicker then it takes to order it in, making it a great option for a quick and delicious meal.
Chinese Style Chicken and Sweetcorn Soup
Ingredients
- 2 tbsp garlic olive oil
- 1 clove garlic (minced)
- 5 spring onions (finely sliced)
- 2cm fresh ginger (peeled and grated)
- 2tbsp corn flour
- 340g tin sweetcorn
- 1tbsp light soy sauce
- 1.5l chicken stock
- 2 cooked chicken breasts (shredded)
- 2 eggs (whisked)
- 1tbsp sesame oil
- Ground white pepper to season
Directions
- Heat the garlic oil in a large saucepan over a low heat and then add the garlic, ginger and most of the spring onions. Cook for 2-3 minutes until soft.
- Add the stock and soy sauce to the saucepan. Bring to the boil, then lower the heat to a simmer.
- Blitz half the sweetcorn in a blender until smooth.
- Whisk the sweetcorn puree into the saucepan, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 5 minutes.
- Mix the corn flour together with 6 tablespoons of water from a freshly boiled kettle to produce a smooth paste. Then whisk into the pan.
- Remove the pan from the heat and pour in the egg, stirring continuously until the egg is cooked. Season with white pepper and sesame oil.
- Serve in bowls and garnish with the remaining spring onions.
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