About the Recipe
A timeless favourite in Indo-Chinese cuisine, chicken and sweetcorn soup is warm, soothing, and packed with flavour.
Tender shredded chicken and juicy kernels of sweetcorn simmer in a savoury broth thickened with egg ribbons and a touch of soy, creating a silky texture and rich taste.
Perfect as a starter or a light meal, this soup delivers cosy comfort with every spoonful—ideal for chilly evenings or when you need a gentle pick-me-up.
Ingredients
1 chicken breast
4 large chestnut mushrooms, sliced
300g tinned sweetcorn
1.5 litres chicken stock
3 tablespoons cornflour
2 eggs
2 red chilies, sliced
2 garlic cloves, pasted
2 inches of ginger, pasted
4 teaspoons sesame oil
2 tablespoons soy sauce
Chopped spring onions
Instructions
Step 1
Start by cooking the chicken breast in 2 tablespoons of sesame oil over medium heat for 5-7 minutes per side, then set it aside.
Step 2
In a pot, warm the remaining sesame oil along with the garlic and ginger. Add the mushrooms to the pot and cook for 3 minutes. Then, add the canned sweetcorn and continue cooking the vegetables for another 2 minutes.
Step 3
Then, pour the chicken stock into the pot and bring it to a boil. While the soup is boiling, combine 3 tablespoons of cornflour with a splash of water in a glass and whisk until the cornflour is dissolved. Slowly add the cornflour mixture to the soup pot, stirring constantly; the soup will gradually start to thicken.
Step 4
Once the soup has thickened, whisk the eggs and incorporate them into the pot, ensuring you mix well while adding the whisked eggs.
Step 5
Shred the cooked chicken until it is thin and stringy, then add it to the pot and mix again before incorporating the soy sauce.
Step 6
To serve, ladle some soup into a bowl and top with red chilies and chopped spring onions.