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A comforting and hearty soup with tender shredded chicken and sweet corn kernels in a savory broth. This Indo-Chinese classic is thickened to perfection and finished with delicate egg ribbons, making it a favorite for all ages.
For 4 servings
Prepare Chicken and Slurry (5 minutes)
Sauté Aromatics (1 minute)
Build and Simmer the Soup (8 minutes)
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A comforting and hearty soup with tender shredded chicken and sweet corn kernels in a savory broth. This Indo-Chinese classic is thickened to perfection and finished with delicate egg ribbons, making it a favorite for all ages.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 274.01 calories per serving with 21.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or supper.
Thicken the Soup (3 minutes)
Create Egg Ribbons (1 minute)
Garnish and Serve (2 minutes)
Replace chicken with crumbled firm tofu or paneer. Use vegetable broth instead of chicken broth. You can skip the egg or use a vegan egg alternative for a fully plant-based version.
Add 1-2 finely chopped green chilies along with the ginger and garlic, or stir in a teaspoon of chili garlic sauce at the end.
Add 1/4 cup of finely diced carrots, French beans, or mushrooms along with the corn for added nutrition and texture.
Substitute the chicken with 200g of small, peeled shrimp. Add them during the last 3-4 minutes of simmering, as they cook quickly.
The chicken and egg provide high-quality protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
The warm broth is not only soothing and comforting, especially when you're feeling under the weather, but it also contributes to your daily fluid intake, helping you stay hydrated.
Corn is a good source of complex carbohydrates and fiber, which provide sustained energy and support digestive health.
One serving of this Chicken Sweet Corn Soup (approximately 1.5 cups) contains around 270-300 calories, making it a light and satisfying meal or appetizer.
Yes, it can be a healthy choice. It's a good source of lean protein from the chicken and egg, and it's relatively low in fat. To make it healthier, use low-sodium broth and be mindful of the salt and sugar content.
The key is to pour the beaten egg in a very thin, slow stream into the gently simmering (not boiling) soup. While pouring, stir the soup slowly in one direction. This allows the egg to cook into long, delicate strands.
Yes, you can make it ahead. However, it's best served fresh. If you store it, the soup might thicken slightly upon refrigeration. You can thin it out with a little water or broth when reheating. Reheat gently on the stovetop.
It's not ideal to freeze this soup. The cornstarch can cause the texture to become watery or separated upon thawing. The egg ribbons may also become rubbery. It's best enjoyed fresh or refrigerated for up to 2 days.
If it's too thin, you can make a little more cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) and stir it in. If it's too thick, simply stir in a little more hot chicken broth or water until it reaches your desired consistency.