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A comforting and hearty Indo-Chinese classic. This soup is packed with tender chicken, sweet corn kernels, and a silky broth, all finished with delicate egg ribbons. Perfect for a chilly evening.
Prepare the Corn and Slurry
Sauté Aromatics and Chicken
Build and Simmer the Soup
A comforting and hearty Indo-Chinese classic. This soup is packed with tender chicken, sweet corn kernels, and a silky broth, all finished with delicate egg ribbons. Perfect for a chilly evening.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 205.92 calories per serving with 17.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or soup.
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Thicken and Add Egg Ribbons
Garnish and Serve
Omit the chicken and use vegetable broth. Add finely chopped vegetables like carrots, mushrooms, and cabbage for a hearty Sweet Corn Veg Soup.
Add 1 finely chopped green chili along with the ginger and garlic, or serve with a side of chili oil or chili vinegar for a spicy kick.
Replace the chicken with 150g of finely chopped shrimp or crab meat for a delicious seafood variation. Add the seafood in the last 3-4 minutes of simmering.
Use cream-style corn from a can instead of blending your own for an even creamier texture.
The chicken and egg in this soup provide high-quality lean protein, which is essential for muscle repair, building tissues, and keeping you feeling full and satisfied.
Ingredients like ginger and garlic are known for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
As a broth-based soup, it's an excellent way to increase your fluid intake. Its warm and savory nature makes it a comforting meal, especially when you're feeling under the weather.
One serving (approximately 1.5 cups) of this Sweet Corn Chicken Soup contains around 220-250 calories, making it a relatively light and satisfying meal option.
Yes, it can be a healthy choice. It's a good source of lean protein from chicken and eggs, and it's hydrating. To make it healthier, use low-sodium broth and be mindful of the added sugar and salt.
Absolutely. To make a vegetarian version, simply omit the chicken, use vegetable broth instead of chicken broth, and you can add finely chopped vegetables like carrots, French beans, and mushrooms for extra texture and nutrients.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The soup may thicken upon refrigeration; you can add a splash of water or broth while reheating to adjust the consistency.
If the soup is too thin, you can create a small amount of extra cornflour slurry (1 tsp cornflour + 2 tsp water) and stir it into the simmering soup. If it's too thick, simply stir in a little more hot chicken broth or water until it reaches your desired consistency.
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