Chicken and sweetcorn soup Chinese style is food for the soul. This recipe is a great way to use up leftovers in a takeaway classic at home.
Soups are great comfort food and are mega easy to make.
I like nothing better than to bung the ingredients into one pan (less washing up – YAY 🙂 ) and get on with something else.
The thing is, our chicken and sweetcorn soup only takes about 15 minutes to cook. So, if you need something to give you a pick me up; This Is It!
Based on the Chinese takeaway classic, this soup has just the right amount of flavours and will make you want to cook your own fakeaway more often.
The soup would be perfect as a starter, snack or warming lunch. If you want to make it into a bigger meal, or you’re just feeling extra hungry, look to add some noodles to help feed your appetite.
It’s also fantastic if you’ve been feeling unwell or feeling under the weather. I always feel better after sipping on this delicious and warming soup – it’s food for the soul!
Chicken and sweetcorn soup Chinese style
What I also love about this chicken and sweetcorn soup Chinese style recipe is that you can make good use of any leftover chicken you’ve got.
Maybe you didn’t eat everything from a Sunday roast? Then put your leftovers to good use during the week as even picking off any dark meat from the chicken goes really well in this recipe.
If you don’t have any leftovers, look to use about two chicken breasts instead.
As for your other ingredients, we usually use tinned sweetcorn, but frozen will work just as well. If you’re going to use frozen sweetcorn, pop the amount you need into a bowl of lukewarm water for a few minutes before you add it to the soup base. By doing this, you won’t need to cook the soup recipe for longer.
Also, it’s best to use a light soy sauce. There’s nothing wrong with using dark soy sauce (so don’t go out and buy a something special for this recipe – save your pennies 🙂 ). However, it won’t look like the classic takeaway Chinese style soup you’re used to.
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Chicken and Sweetcorn Soup Chinese Style
- 2 tbsp cornflour
- 1 l chicken stock made using 2 stock cubes
- 1 tbsp oil
- 2 spring onions
- 1 garlic clove finely sliced
- 1 cm ginger finely chopped
- 1 tbsp soy sauce
- 2 chicken breasts cooked and shredded
- 1 tin sweetcorn
- 2 eggs beaten
- 1 tbsp coriander
- Mix the cornflour with a little chicken stock (approx. 75 ml) to make a thickening agent.
- Heat the oil on a medium heat in a non-stick pan and gently soften the garlic, ginger and spring onions for a couple of minutes.
- Add the remaining chicken stock and soy sauce to the pan and bring to the boil.
- Take the cornflour and slowly add to the stock, stirring thoroughly to ensure there are no lumps.
- Add the chicken and sweetcorn to the soup base bringing it back up to the boil and simmer for 5 minutes.
- Remove the soup from the heat and stir in the egg using a fork to make egg strands.
- Add the coriander, salt and pepper to taste, and garnish with spring onions.