Chicken & Sweetcorn Soup jwill be on your table quicker than you can order a serve from your local takeaway.

Chinese Chicken & Sweetcorn Soup

Published on | In By
12 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Luscious Chinese Chicken & Sweetcorn Soup that you can have on your table quicker than ordering from your local Chinese takeaway. 

Who doesn’t love sweetcorn and who doesn’t love Chicken & Sweetcorn Soup?  Juicy, sweet and bursting with the taste of summer.

Kids, big and small love sweetcorn.  My 23yo daughter is addicted to corn on the cob.  Cooked in the microwave and smothered in butter it can be a meal all on its own.

We had this tasty Chinese Chicken & Sweetcorn Soup by special request of my 5yo grandbaby.  My granddaughter loves to help me cook and enjoyed tipping the stock into dutch oven and tossing in the aromatics.

This soup really is reminiscent of the Chinese Chicken & Sweetcorn Soup Australians love to order from their local Chinese take away.   Seriously though, you can make this quicker than the you can place an order and have it delivered!

I used pantry ingredients, tinned corn and ready made stock, but have at times used home made stock and fresh shucked corn.   It all depends upon what you have available.

Please don’t omit the dash of sesame oil or the swirly egg white, they really do bring this soup alive.

Ingredients

  • 2 x chicken breast (about 200gm each)
  • 1 litre salt reduced chicken stock
  • 1 tablespoon light soy sauce
  • 3 thin slices of ginger + 2 teaspoons of freshly grated
  • 1 clove of garlic, bruised
  • 1 tablespoon cornflour
  • 60ml (1/4 cup) water
  • 1 x 420g can creamed corn
  • 1 x 300g can corn kernels, rinsed, drained
  • 2 egg whites
  • 1 teaspoon sesame oil
  • 6 spring onions, ends trimmed, thinly sliced diagonally
  • Salt & freshly ground black pepper

Instructions

  1. Add stock, sliced ginger and garlic clove to a large pot and bring to the boil over high heat
  2. Add chicken breast (top up with water if liquid doesn’t quite cover the chicken) return to the boil, cover pot with a lid and turn off heat. Allow chicken to stand in the stock and “poach” for 20 mins
  3. Set chicken aside for 5 minutes to cool slightly then finely shred
  4. Remove sliced ginger and garlic clove from stock then add the soy sauce and grated ginger to the stock
  5. Mix cornflour and water in a small bowl until smooth and combined then gradually stir the mixture into the stock stirring occasionally until soup thickens slightly
  6. Add the shredded chicken, creamed corn, and corn cook, stirring occasionally for 2 minutes or until hot
  7. Use a fork to whisk the egg whites in a small bowl then gradually pour the egg whites into the soup, stirring constantly with a wooden spoon and cook for 2 minutes until white ribbons swirl though the soup
  8. Remove pot from heat
  9. Add the sesame oil and half the spring onion and stir to combine. Taste and season with salt and pepper as required
  10. Ladle the soup among 4 serving bowls and sprinkle with the remaining spring onion and serve immediately

12 Responses to Chinese Chicken & Sweetcorn Soup

  1. Lubna Karim at #

    Wonderful….my kind of soup….

    Reply
  2. cali at #

    OOh i saw you post this wonderful picture on the FBC Facebook page! This recipe looks just as great as that fantastic picture! YUM!!! I love sweetcorn soup!!

    Reply
    • Ange at #

      Thank you so much Cali – I’m learning so much about photography….

      Reply
  3. Jane at #

    This soup is perfect for the cool weather we are having. I just love sweet corn, along with the garlic and ginger I’ll bet it creates a wonderful flavor.

    Reply
    • Ange at #

      Thanks Jane. I think the ginger really gives it a lift!

      Reply
  4. Sandi (@sandigtweets) at #

    My kids love corn as well. Can’t wait to give this a try.

    Reply
    • Ange at #

      It is such an easy and nutritious meal for kids (and the grown ups!)

      Reply
  5. Debra @ Bowl Me Over at #

    Mmmmm!!! What a yummy soup and done in 30 minutes? YES!! Pinned & shared your delicious soup. Thanks for linking up at #TryaBiteTuesday – hope to see you back next week!

    Reply
    • Ange at #

      Thank you for stopping by Debra, I’ll be sure to revisit on Tuesday. I do hope your readers will enjoy the soup…..its so easy and delicious!

      Reply
  6. Marissa @ OMG FOOD at #

    I’ll take a whole pot of this delicious soup, please and thank you. 🙂 Looks great!

    Reply
  7. Good Wine Fit 40 at #

    Wow this looks so good!! I love this soup and always order it at restaurants but it never occurred to me to make it! Thanks for the recipe xxx

    Oh, I signed up for your newsletter so I don’t miss any of your new recipes xx

    Thanks for sharing,

    Julie
    Food Wine Fit 40

    Reply
    • Ange at #

      Thanks Julie – it’s such an easy soup to make. Thanks for visiting and signing up 🙂

      Ange

      Reply

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