Sweet Corn Chicken 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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Corn and Slurry
- b.Take half of the sweet corn kernels (about 3/4 cup) and blend them into a coarse paste using a little water if needed. Set aside.
- c.In a small bowl, whisk the cornflour with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
- d.In another small bowl, lightly beat the egg and set it aside.
- 2
Step 2
- a.Sauté Aromatics and Chicken
- b.Heat the sesame oil in a large pot or Dutch oven over medium heat.
- c.Add the minced ginger, garlic, and the chopped white parts of the spring onions. Sauté for about 1 minute until fragrant.
- d.Add the finely chopped chicken and cook for 2-3 minutes, breaking it up with a spoon, until it's no longer pink.
- 3
Step 3
- a.Build and Simmer the Soup
- b.Pour in the chicken broth. Add the blended corn paste and the remaining whole corn kernels to the pot.
- c.Stir in the soy sauce, rice vinegar, white pepper powder, sugar, and salt.
- d.Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
- 4
Step 4
- a.Thicken and Add Egg Ribbons
- b.Uncover the pot. Give the cornflour slurry a quick stir to recombine it, then slowly pour it into the simmering soup while stirring continuously to prevent lumps.
- c.Continue to stir gently for 1-2 minutes as the soup thickens to a silky consistency.
- d.Reduce the heat to its lowest setting. While stirring the soup gently in one direction, slowly drizzle the whisked egg in a thin, steady stream. This will create delicate egg ribbons.
- e.Turn off the heat immediately after the egg is cooked, which takes only a few seconds.
- 5
Step 5
- a.Garnish and Serve
- b.Ladle the hot soup into bowls.
- c.Garnish with the chopped green parts of the spring onions.
- d.Serve immediately. You can also serve it with chili vinegar or extra soy sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use minced chicken or chop boneless chicken very finely.
- 2Pouring the egg slowly from a height while stirring creates the classic thin, wispy egg ribbons.
- 3Always mix cornflour with cold water to prevent lumps before adding it to the hot soup.
- 4The soup will continue to thicken as it cools. Adjust the amount of cornflour slurry based on your desired consistency.
- 5For a richer flavor, add a few extra drops of toasted sesame oil just before serving.
- 6Using a low-sodium chicken broth allows you to control the saltiness of the final dish more effectively.
Adapt it for your goals.
Vegetarian
Omit the chicken and use vegetable broth. Add finely chopped vegetables like carrots, mushrooms, and cabbage for a hearty Sweet Corn Veg Soup.
SpicySpicy
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.
SeafoodSeafood
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.
Creamier VersionCreamier Version
Use cream-style corn from a can instead of blending your own for an even creamier texture.
Why this is on our healthy list.
Good Source of Lean Protein
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.
Immunity Support
Ingredients like ginger and garlic are known for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Comforting and Hydrating
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.
Frequently asked questions
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.