Chicken Sweet Corn Soup
A comforting Indo-Chinese style soup with tender chicken, sweet corn, ginger, and a lightly thickened broth. It is warm, mild, and satisfying, making it perfect as a light starter or a cozy side for dinner.
For 4 servings
- prep · ~5 min
Prepare the chicken and corn.
1.Finely chop or mince the chicken breast into very small pieces.2.Lightly crush half of the sweet corn to help thicken the soup naturally.3.Keep the remaining corn whole for texture. - saute · ~1 min
Cook the ginger and garlic.
Heat oil in a pot over medium heat. Add ginger and garlic, then cook for 30 to 40 seconds until fragrant without letting them brown.
TIPKeep the heat moderate so the garlic stays sweet and does not turn bitter. - boil · ~7 min
Add chicken and start the soup base.
1.Add the chopped chicken and stir for 2 minutes until it turns opaque.2.Pour in the water and add both the crushed and whole sweet corn.3.Add salt and soy sauce, then bring the soup to a gentle boil. - simmer · ~15 min
Simmer until the chicken is tender.
Lower the heat and simmer the soup for 12 to 15 minutes, stirring now and then, until the chicken is fully cooked and the corn tastes soft and sweet.
- mix · ~1 min
Make the cornflour slurry.
Mix the cornflour with 2 tbsp water in a small bowl until smooth and lump-free.
- simmer · ~3 min
Thicken the soup.
Pour the slurry into the simmering soup in a thin stream while stirring continuously. Cook for 2 to 3 minutes until the soup looks lightly glossy and slightly thickened.
TIPDo not add the slurry all at once without stirring, or small lumps may form. - garnish · ~1 min
Finish with pepper and spring onion.
Stir in the black pepper and most of the chopped spring onion. Save a little spring onion for topping.
- serve · ~1 min
Serve the soup hot.
Ladle the soup into katoris and top with the remaining spring onion. Serve hot as a starter or light side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the chicken very finely so it cooks quickly and stays soft instead of forming chewy chunks.
- 2Lightly crushing only half the corn gives the broth body while keeping some whole kernels for bite.
- 3Do not brown the ginger and garlic; once they smell fragrant, move on so the soup stays clean and mild.
- 4Keep the soup at a gentle simmer after adding water, not a hard boil, so the chicken remains tender.
- 5Stir the cornflour slurry again just before pouring, because it settles fast at the bottom of the bowl.
- 6Add the slurry in a thin stream and stop once the soup lightly coats the spoon; it thickens a little more as it stands.
- 7If reheating leftovers, add a splash of water before warming because the cornflour thickens the soup in the fridge.
Adapt it for your goals.
Egg-drop
Drizzle in a beaten egg at the end while stirring for silky ribbons and a more restaurant-style sweet corn soup texture.
high proteinHigh-protein
Increase the chicken slightly and use a little less corn for a meatier bowl that feels more filling.
spicySpicy
Add chopped green chilli or a dash of chilli vinegar while simmering for a sharper Indo-Chinese heat.
vegetarianVegetarian
Replace chicken with finely chopped mushrooms or tofu and use vegetable stock or water for a meat-free version.
Why this is on our healthy list.
Lean Protein From Chicken
Chicken breast adds satisfying lean protein, which helps make this light soup more filling than a plain broth.
Comforting Hydrating Broth
With a mostly water-based broth, this soup is warming and easy to eat when you want something light and soothing.
Vegetable Goodness From Corn
Sweet corn contributes natural sweetness, fiber, and texture, making the soup more balanced and satisfying.
Aromatic Ginger And Garlic
Ginger and garlic bring strong flavor without much fat, helping the soup taste full and fragrant with minimal oil.
Frequently asked questions
Yes. Add it after the corn has simmered, then cook just long enough to heat through so the chicken does not turn dry.
