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A black bowl full of Chinese style chicken and corn soup, topped with spring onion in the foreground and a small wooden bowl of white rice in the background.

Chicken and Sweetcorn Soup

Creamy, healthy, Chinese chicken sweetcorn soup recipe made with simple ingredients. So easy to make at home and faster than ordering from takeaway! Ready in 20 minutes!
4.92 from 34 votes
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Course: Appetizer, Side Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 196kcal
Author: Khin

Ingredients

  • 100 g Boneless chicken thigh/breast about 3.5oz ( cut small dices )
  • 4 cup Chicken stock/broth about 950 ml ( or Vegetable stock/broth ) see details in note
  • ½ cup Sweetcorn about 60 g( frozen, tin or fresh)
  • ½ cup Sweetcorn about 60 g ( mashed )
  • ½ Carrot cut small cubes
  • 1 tsp Garlic fine chopped
  • 1-2 eggs whisked
  • 2 tbsp Corn starch or potato starch
  • 4 tbsp Water about ¼ cup

Seasonings

  • ½ tsp Salt ( or salt to taste ) adjust salt depend on the chicken stock that you use.
  • ¼ tsp White pepper Or black pepper
  • 1 tsp Sesame oil

Instructions

  • First cut the chicken and carrot into small dices. Finely chop the garlic cloves and mash ½ cup of sweet corn with a knife or blender. Cut spring onions into thin slices and set it aside.
  • In a medium pot, pour the chicken stock in, bring it boil with medium heat.
  • Add the chopped garlic and chicken pieces stir well and boil for 1-2 minutes, Then follow with the carrot cubes, sweet corns, and mashed sweet corn. Close the lid the simmer for 5-6 minutes.
  • Combine 2 tbsp of corn starch with 4 tbsp water in a small bowl. Beat 2 eggs and season with a sprinkle of salt.
  • Pour the corn starch water in and stir well. When the soup start to get thicken, pour the egg slowly and stir gently in the same circular direction. Season with salt, white pepper and sesame oil. Turn off the heat and add chopped spring onions.
  • Make a taste test and add more salt or pepper according to your taste.
  • Transfer to serving bowl and garnish with chopped spring onions.
  • You can serve up to 4 persons as a side. Enjoy!

Notes

  • If you use frozen sweetcorns, defrost the sweetcorns by rinsing in the running water and drain the water out. 
  • As this is a quick and easy recipe, I used pre-made chicken stock. You can either use homemade chicken stock/broth or store-bought chicken stock. If you cannot get it at your local stores, you can add water and 1 cube of chicken stock or bouillon powder about 10 g. 
  • Ingredients variations: You can swap chicken with prawns/shrimp or crab meat.
  • To make it vegetarian, skip the chicken and add mushrooms or tofu instead. Swap chicken stock with vegetable stock. 
 
Nutritional facts are calculated approximately and can be varied by a number of factors. 

Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 685mg | Potassium: 471mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1449IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
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