Chicken and Sweet Corn Soup

Name: Chicken and Sweet Corn Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400g tinned cream style corn; 400g tinned corn kernels; 200g chicken breast, poached and shredded; 1.2L chicken stock; 2 eggs, beaten; 2 tbsp cornflour in 3 tbsp water; 1 tsp soy sauce; 1 tsp sesame oil; salt and white pepper to taste; spring onion to garnish

Comforting Chinese-Australian restaurant-style corn and chicken soup with egg ribbons. Pouring the beaten egg in a thin, steady stream while stirring the broth in one direction creates those delicate egg ribbons instead of clumps.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

easy

Cuisine

Chinese

Ingredients

400gtinned cream style corn

400gtinned corn kernels

200gchicken breast, poached and shredded

1.2Lchicken stock

2eggs, beaten

2 tbspcornflour in 3 tbsp water

1 tspsoy sauce

1 tspsesame oil

salt and white pepperto taste

spring onionto garnish

Instructions

Bring stock to boil with both corns.

Add chicken.

Stir in cornflour slurry until lightly thickened.

Season with soy, sesame oil, salt and white pepper.

Pour beaten eggs in a thin stream while stirring.

Serve topped with spring onion.

Nutrition (estimated)

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

Calories

227

Protein

23.8g

Fat

Carbs

20.4g

Fiber

2.7g

Sodium

1295mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.