Creamy, comforting, and quick—this Chinese-inspired soup is packed with tender chicken, sweetcorn, and a silky egg ribbon.
📝 Ingredients
Main:
- 100g boneless chicken thigh/breast, finely diced (~3.5oz)
- 4 cups chicken stock (950ml) (or vegetable stock)
- ½ cup sweetcorn (60g, frozen/tinned/fresh)
- ½ cup sweetcorn (60g, mashed) (for thickness)
- ½ carrot, small cubes
- 1 tsp garlic, finely chopped
- 1-2 eggs, whisked
- 2 tbsp cornstarch/potato starch + 4 tbsp water (slurry)
Seasonings:
- ½ tsp salt (adjust to stock saltiness)
- ¼ tsp white pepper (or black pepper)
- 1 tsp sesame oil
- Spring onions, sliced (garnish)
👩🍳 Instructions
- Prep:
- Dice chicken, carrot, and garlic. Mash ½ cup sweetcorn (blender/knife).
- Cook Soup:
- Boil stock in a pot. Add garlic and chicken, simmer 1-2 mins.
- Add carrot, whole sweetcorn, and mashed sweetcorn. Simmer 5-6 mins.
- Thicken & Egg Ribbon:
- Stir cornstarch slurry into soup. Once thickened, slowly drizzle egg in a circular motion while stirring.
- Season:
- Add salt, pepper, and sesame oil. Garnish with spring onions.
🌟 Pro Tips
- Creamier texture: Blend all sweetcorn for a velvety base.
- Vegetarian swap: Use tofu/mushrooms + veggie stock.
- Protein variations: Try shrimp or crab meat.
- Extra flavor: Add a dash of ginger or soy sauce.
🍜 Serving Suggestions
- Pair with crispy wonton strips or steamed dumplings.
- Serve as a starter for a Chinese banquet.
1. Can I use canned sweetcorn?
✅ Yes! Drain and rinse before use.
2. How to store?
Refrigerate for 2-3 days (reheat gently).
3. Too thick?
Thin with extra stock/water.
4. No cornstarch?
Substitute with tapioca starch or flour slurry.
