Sweet Corn Chicken Soup
Light yet comforting, this Indo-Chinese style soup pairs tender chicken with sweet corn, ginger, garlic, and soft egg ribbons. It comes together quickly and makes a cozy starter for lunch or dinner.
For 4 servings
- prep · ~5 min
Prepare the corn and chicken.
1.Blend half of the sweet corn with 0.5 cup water to a coarse puree.2.Keep the remaining sweet corn whole for texture.3.Cut the chicken breast into very small pieces so it cooks quickly in the soup. - saute · ~2 min
Cook the ginger, garlic, and spring onion.
1.Heat oil in a deep pan over medium heat.2.Add ginger and garlic, then cook until fragrant, about 30 seconds.3.Add the white part of the spring onion and cook for 1 minute.TIPKeep the heat moderate so the garlic does not brown and turn bitter. - boil · ~7 min
Boil the soup base.
1.Add the chicken pieces and stir for 1 minute.2.Pour in the remaining water, coarse corn puree, and whole sweet corn.3.Add salt, black pepper, and soy sauce, then bring to a gentle boil. - simmer · ~12 min
Simmer until the chicken is cooked.
Lower the heat and simmer the soup for 10 to 12 minutes, stirring once or twice, until the chicken is fully cooked and the corn tastes tender.
- mix · ~2 min
Thicken the soup lightly.
Stir the cornflour slurry again, then pour it into the simmering soup in a thin stream. Stir continuously for 1 to 2 minutes until the soup looks slightly glossy and lightly thickened.
- boil · ~1 min
Add the egg ribbons.
Reduce the soup to a gentle simmer. Pour in the beaten egg slowly while stirring the soup in one direction to form soft ribbons.
TIPA gentle simmer gives neat egg strands; a hard boil breaks them up. - garnish
Finish with spring onion greens.
Stir in the green part of the spring onion and cook for 30 seconds.
- serve
Serve the soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend only half the corn coarsely so the soup gets body without turning pasty.
- 2Cut the chicken into very small, even pieces so it stays tender and cooks through in the short simmer.
- 3Keep the garlic pale, not brown, or the broth can taste bitter instead of clean and sweet.
- 4Stir the cornflour slurry just before adding; it settles fast and can leave lumps if poured in unstirred.
- 5Add the egg at a gentle simmer while stirring in one direction for long, soft ribbons.
- 6Taste after adding soy sauce before adjusting salt, since the soy already seasons the broth.
- 7If reheating leftovers, warm gently and avoid a hard boil so the egg ribbons stay delicate.
Adapt it for your goals.
High-protein
Add a little more chicken and use two eggs for a heartier bowl that still keeps the classic sweet corn soup texture.
low sodiumLow-sodium
Reduce the soy sauce and salt, then lean on extra ginger, garlic, and spring onion for flavor without making the broth too salty.
spicySpicy
Finish with green chilli, white pepper, or a little chilli vinegar if you like the sharper, restaurant-style Indo-Chinese heat.
no eggNo-egg
Skip the egg ribbons for a cleaner broth texture; the soup still tastes full from the chicken and blended corn.
vegetarianVegetarian
Replace chicken with finely chopped mushrooms or tofu and keep the corn, ginger, garlic, and egg for a similar comforting soup.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken breast makes the soup filling and satisfying while keeping the dish relatively light.
Balanced Energy from Corn
Sweet corn adds natural sweetness, carbohydrates, and a bit of fiber, making the soup more nourishing than a plain broth.
Gentle, Warming Aromatics
Ginger, garlic, and spring onion bring flavor and warmth, which suits a light, soothing soup.
Light Yet Comforting Meal
With a water-based broth, modest oil, and simple ingredients, this soup feels cozy without being too heavy.
Frequently asked questions
Yes. Both work well in this soup. If using canned corn, drain it first; if using frozen corn, thawing helps it blend more smoothly.
