Chinese Chicken and Sweetcorn Soup – Recipe Card
A light and nourishing Chinese Chicken and Sweetcorn Soup that’s easy to make, packed with protein, and naturally thickened with sweetcorn. Perfect for sick days or a cozy, comforting meal.
Ingredients
- 4 cups chicken broth
- 1 chicken breast thinly sliced
- 1 ½ cups sweetcorn canned or frozen
- 1 egg beaten
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tbsp soy sauce or tamari for gluten-free
- ½ tsp white pepper
- 1 tsp sesame oil
- 2 tbsp chopped green onions for garnish
Notes
- Prepare the broth: In a pot over medium heat, bring chicken broth to a simmer. Add the chicken breast, ginger, and garlic. Let it cook for 10 minutes until the chicken is fully cooked.
- Blend the corn: Blend half of the sweetcorn with a bit of broth until smooth. Keep the other half whole for texture.
- Thicken the soup: Stir in the cornstarch slurry and let it cook for 2-3 minutes until slightly thickened.
- Create egg ribbons: Slowly drizzle in the beaten egg while stirring gently to create delicate egg strands.
- Season & finish: Stir in the blended and whole sweetcorn, add soy sauce, and season with white pepper. Drizzle with sesame oil and mix well.
- Serve: Ladle into bowls and garnish with chopped green onions before serving.