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Chicken and Sweetcorn Soup Chinese Style
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.
Course
Soup
Cuisine
Chinese
Keyword
Chicken, Sweetcorn
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Author
Skint Chef
Cost
2.49
Equipment
Non-stick pan
Ingredients
2
tablespoon
cornflour
1
l
chicken stock
made using 2 stock cubes
1
tablespoon
oil
2
spring onions
1
garlic clove
finely sliced
1
cm
ginger
finely chopped
1
tablespoon
soy sauce
2
chicken breasts cooked and shredded
1
tin sweetcorn
2
eggs
beaten
1
tablespoon
coriander
Instructions
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.