Chicken and Sweet Corn Soup
A silky, comforting Chinese-Australian classic packed with tender shredded chook, sweet creamed corn, and delicate egg ribbons.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •medium stockpot
- •whisk
- •small bowl
- •measuring spoons
- •soup ladle
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 8 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 280 kcal
Instructions
- 1
Pour the chicken stock, creamed corn, and corn kernels into a medium pot over medium-high heat.
- 2
Stir in the grated ginger, light soy sauce, and Shaoxing cooking wine.
- 3
Bring the soup mixture to a gentle boil, stirring occasionally so the corn does not stick.
- 4
Add the shredded chicken breast to the simmering soup and heat through for 2 minutes.
- 5
Whisk the cornflour and cold water in a small bowl until completely smooth.
- 6
Pour the cornflour slurry into the simmering soup while stirring continuously until it thickens slightly.
- 7
Reduce the heat to low so the soup is barely bubbling.
- 8
Slowly drizzle the whisked eggs in a steady stream while gently swirling the soup to create fine egg ribbons.
- 9
Remove from the heat, stir in the sesame oil and ground white pepper, and scatter with spring onions before serving.
Chef's tips
Drizzle the whisked egg slowly around the pot while gently swirling in one direction to create silky, feathery egg drops. Do not let the soup boil vigorously when adding the egg, or the ribbons will turn rubbery.
Ingredient substitutions
- Shaoxing cooking wine → dry sherry or extra chicken stock
- creamed corn → canned corn kernels blended until thick and creamy
Storage
Store leftover soup in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a small saucepan over low heat, stirring frequently without letting it boil rapidly.
Common mistakes to avoid
- •Pouring the egg in too quickly, which creates large dense clumps instead of delicate ribbons.
- •Failing to dissolve the cornflour in cold water first, resulting in floury lumps in the broth.
Serving suggestions
Cooked Chicken and Sweet Corn Soup?
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