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Chinese chicken and sweetcorn soup
5.0 (507 reviews)
The chicken comes before the egg in this Chinese-inspired chicken and sweetcorn soup recipe. Perfect as a starter before a proper feast, this deceptively simple soup is as moreish as it gets. Dropping in beaten eggs towards the finish is a great kitchen hack.
Total Time20
Servings4
231
Caloriesper servingNutrition Information
231
Calories
12 grams fat
Fat
10.7 grams carbohydrate
Carbs
20.1 grams protein
Protein
2.1 grams fibre
Fiber
6 grams sugar
Sugar
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, finely sliced
- 2cm piece ginger, peeled and finely chopped
- 4 spring onions, sliced
- 325g tin sweetcorn, drained
- 1 reduced-salt chicken stock cube, made up to 1.2ltr
- 1 tbsp reduced-salt soy sauce
- 2 roast chicken breast fillets, skin removed, meat shredded
- 2 eggs, beaten
- 15g fresh coriander, finely chopped
- sesame oil, to serve (optional)
Instructions
- 1Heat the oil in a large saucepan over a low heat and add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened.
- 2Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside.
- 3Add the stock and soy sauce to the saucepan. Bring to the boil, then reduce to a simmer. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through.
- 4Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Serve in bowls topped with the reserved spring onion and a drizzle of sesame oil and extra soy sauce, if you like.