Chicken Sweet Corn Soup
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Chicken and Slurry (5 minutes)
- b.If using raw chicken, boil the breast in 2 cups of water with a pinch of salt for 15-20 minutes until fully cooked. Cool slightly, then shred using two forks. Set aside. For a shortcut, use pre-cooked rotisserie chicken.
- c.In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed. Set aside.
- 2
Step 2
- a.Sauté Aromatics (1 minute)
- b.Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- c.Add the minced ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to let them brown.
- 3
Step 3
- a.Build and Simmer the Soup (8 minutes)
- b.Pour the chicken broth into the pot and bring it to a gentle simmer.
- c.Add the creamed corn, sweet corn kernels, and shredded chicken.
- d.Stir in the soy sauce, white vinegar, salt, sugar, and white pepper powder.
- e.Allow the soup to simmer for 5-7 minutes for the flavors to meld together.
- 4
Step 4
- a.Thicken the Soup (3 minutes)
- b.Give the cornstarch slurry a quick stir to recombine it.
- c.While stirring the soup continuously in one direction, slowly pour in the slurry.
- d.Continue to stir and cook for 2-3 minutes. The soup will thicken and become glossy.
- 5
Step 5
- a.Create Egg Ribbons (1 minute)
- b.Reduce the heat to low to ensure the soup is at a gentle simmer, not a rolling boil.
- c.Slowly drizzle the beaten egg into the soup in a thin stream while gently stirring the soup in a circular motion. The egg will cook instantly into delicate ribbons.
- 6
Step 6
- a.Garnish and Serve (2 minutes)
- b.Turn off the heat. Stir in the chopped spring onion greens.
- c.Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, use white pepper powder. Black pepper has a stronger, more pungent taste that can overpower the soup.
- 2To create fine, restaurant-style egg ribbons, pour the beaten egg slowly from a height while stirring gently.
- 3Always mix cornstarch with cold water. Adding it to hot liquid directly will create lumps.
- 4For a richer flavor, use homemade chicken broth instead of store-bought.
- 5Serve with a side of chili vinegar (chopped green chilies soaked in vinegar) for an extra kick.
Adapt it for your goals.
Vegetarian
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.
SpicySpicy
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.
Extra VegetablesExtra Vegetables
Add 1/4 cup of finely diced carrots, French beans, or mushrooms along with the corn for added nutrition and texture.
SeafoodSeafood
Substitute the chicken with 200g of small, peeled shrimp. Add them during the last 3-4 minutes of simmering, as they cook quickly.
Why this is on our healthy list.
Good Source of Lean Protein
The chicken and egg provide high-quality protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
Comforting and Hydrating
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.
Provides Energy
Corn is a good source of complex carbohydrates and fiber, which provide sustained energy and support digestive health.
Frequently asked questions
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.