Chicken and Sweetcorn Soup Recipe – Asian, Chinese Special
Indulge in this Chicken and Sweetcorn Soup Recipe, a Chinese-style favorite that’s both quick and satisfying. Ready in just 20 minutes, it features savory sesame oil, minced garlic, and flavorful chicken stock blended with creamy sweetcorn and tender chicken breast. Whisked eggs swirl into fluffy ribbons, making it an excellent appetizer, soup, or cozy family favorite any time of day.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
Chicken and Sweetcorn Soup Ingredients:
- 1 tablespoon of sesame oil
- 2 cloves of garlic, peeled and minced
- 1 liter (4 cups + 3 tablespoons) of high-quality chicken stock
- 1 small chicken breast, approximately 150g (5.3 ounces), chopped into small pieces (about 1 cm cubes)
- 200g (7 ounces) tin of sweetcorn, drained
- 1/8 teaspoon of white pepper
- 2 tablespoons of cornflour mixed with 6 tablespoons of water (cornstarch in the US)
- 2 medium eggs, whisked
- 1/4 teaspoon of salt
To Serve:
- 2 spring onions scallions chopped
How To Make Asian Pear and Strawberry Smoothie:
Heat sesame oil in a large saucepan over low-medium heat.
Add minced garlic and cook gently, stirring, for 1 minute.
Pour in chicken stock and diced chicken, increase heat and bring to a boil.
Let it simmer for 5 minutes.
Lightly crush the sweetcorn with the end of a rolling pin so some kernels are mashed while others remain whole.
Add the sweetcorn to the pan along with white pepper, stirring to combine.
Bring back to a boil, then simmer for an additional 5 minutes.
Gradually stir in the cornflour mixture to slightly thicken the soup.
While stirring slowly, pour in the whisked egg in a thin stream, allowing it to feather out as it cooks in the liquid.
Taste the soup and add salt if necessary, depending on the saltiness of your stock.
Divide the soup into bowls and garnish with chopped spring onions before serving.
Recipe Notes:
Make ahead: Cool and refrigerate the soup for up to three days; reheat gently, stirring often.
Vegetarian option: Swap chicken stock for vegetable stock, and use tofu pieces or vegetarian chicken-style chunks in place of chicken.
Scaling the recipe: You can double or halve ingredients while maintaining ratios—note that doubling extends cooking time slightly.
Use leftover chicken: Add cooked shredded chicken with the sweetcorn—no need to simmer separately.
Add-ins: Boost flavor and texture with peas, mushrooms, sugar snap peas, broccoli, carrots, or small potato chunks. For heat or depth, include hot sauce, chili flakes, minced ginger, or a splash of soy sauce.
