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


  • 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


  1. 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.
  2. Bring the soup to a boil over high heat then reduce the heat to medium and cook uncovered, stirring occasionally, for 5 minutes.
  3. 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.
  4. Taste and adjust seasoning to your liking. Serve topped with spring onions and, for added heat, some Lee Kum Kee chilli oil.