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Chicken and Sweet Corn Soup
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
1
Bring stock to boil with both corns.
2
Add chicken.
3
Stir in cornflour slurry until lightly thickened.
4
Season with soy, sesame oil, salt and white pepper.
5
Pour beaten eggs in a thin stream while stirring.
6
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
7g
Carbs
20.4g
Fiber
2.7g
Sodium
1295mg
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