Chinese-Style Chicken and Sweetcorn Soup
A fakeaway favourite!
There are few things quite as comforting as a hot bowl of soup on a cold day! Growing up, this was one of my favourites. We ordered it every time we went to our favourite Chinese restaurant. I didn’t know then just how easy and quick it is to make at home. It comes together in less than 20 minutes. It’s not the best looking of soups, but I promise you, it’s delicious!
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Chicken, Soups
Ingredients
Scale
- 2 x 410g tin creamed style corn
- 2 spring onions, very thinly sliced, white and green parts divided
- 2 garlic clove, finely chopped
- 2 tsps fresh ginger root, peeled and finely chopped
- 2 tbsps Shaoxing wine (Chinese cooking wine)
- 2 tbsps light soy sauce
- ½ tbsp toasted sesame oil
- 1 tbsp corn flour (cornstarch), mixed with a little bit of cold water
- 1 litre chicken stock
- 450 g cooked chicken, shredded
- 2 large eggs, beaten
Instructions
- Place the creamed-style corn, spring onion whites, garlic, ginger, Shaoxing wine, light soy sauce, toasted sesame oil, corn flour slurry and chicken stock in a pot and stir to combine.
- Bring the soup to a boil over high heat then reduce the heat to medium and cook uncovered, stirring occasionally, for 5 minutes.
- Stir in the chicken and spring onion greens and turn the heat off. Whisk in the beaten eggs to create little threads. They will help thicken the soup.
- Taste and adjust seasoning to your liking. Serve topped with spring onions and, for added heat, some Lee Kum Kee chilli oil.