Chicken and Sweetcorn Soup

Name: Chicken and Sweetcorn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300g chicken breast, shredded; 300g creamed corn; 150g corn kernels; 1.5L chicken stock; 3 tbsp cornflour with 4 tbsp water; 2 eggs, beaten; 1 tsp sesame oil; salt and white pepper to taste; spring onions to serve

Velvety Chinese chicken and sweetcorn soup, the perfect takeaway classic. Drizzling the beaten egg in slowly while stirring the soup in one direction forms those signature silky egg ribbons instead of clumps.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Chinese

Ingredients

300gchicken breast, shredded

300gcreamed corn

150gcorn kernels

1.5Lchicken stock

3 tbspcornflour with 4 tbsp water

2eggs, beaten

1 tspsesame oil

salt and white pepperto taste

spring onionsto serve

Instructions

Bring stock to simmer. Add creamed corn and corn kernels.

Simmer 5 minutes. Add chicken and cook 5 more minutes.

Stir in cornflour slurry until soup thickens.

Drizzle in beaten eggs while stirring to form ribbons.

Season, add sesame oil, scatter spring onions and serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

217

Protein

29.9g

Fat

7.1g

Carbs

8.8g

Fiber

Sodium

1522mg

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