Chicken and Sweetcorn Soup – Just like the Chinese Takeaway..Only Better!

Posted on May 15, 2012


Who doesn’t love soups? Warm, comforting and healthy, soups pair beautifully with just a bit of toasted bread and butter on a night when you don’t feel like doing the whole elaborate cooking thing. With winter on its way here in Australia, many families have their long standing favourites like a hearty pumpkin , a wholesome beef and vegetable or a simple potato and leek. And if you are anything like me, you are always trying to find a different recipe to add to the usual mix because if you are making soup 2-3 nights a week over 4-5 months, the same soups can get quite boring.

Well enter Chicken and Sweetcorn Soup, the kind you devour at the chinese restaurant but find too intimidating to cook at home.Well it doesn’t have to be intimidating and certainly is not complex. I have been making a decent chicken and sweet corn soup for a fair few years now but last week I think I hit a high point with my recipe. So what do I do in that case? Ofcourse I share it with you ! After all, you have all been  nothing but patient with my photo a day escapades,  it is only fair that I thank you with this stellar recipe…so here we go !

Chicken and Sweet Corn Soup

Serves 3-4

You will need :

  • 1 tbsp cooking oil
  • 5-6 sprigs of spring onion, finely chopped
  • 150-200 grams boneless chicken (chopped into small cubes)
  • 2 litres of chicken stock (home-made is best but if you are on a time budget, store bought is fine too , infact you could even use chicken stock cibes)
  • 1 tsp of freshly crushed ginger
  • 1 can creamed corn
  • 5 tbsp cornflour mixed in with cold water
  • 1 egg, white separated and lightly beaten
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • Salt to taste
  • dash of sesame oil

Preparation :

  • Wash chicken and cut into 1cm cubes.
  • Using a heavy based saucepan, heat oil and add about two-thirds of the chopped spring onions, fry lightly until just translucent.
  • Add the chicken stock,crushed ginger, white pepper,black pepper and salt and bring to a boil.
  • Once the above mixture has been boiling for a couple of minutes, add in raw chicken cubes.
  • Simmer the soup on a medium flame until the chicken  is cooked through, then adding the creamed corn.
  • Now add in the cornflour mixture, mix well and let simmer until the soup has thickened to a desired consistency.
  • Finally, pour in the beaten egg white from a height, stirring the soup to form threads.
  • Drizzle a few drops of sesame oil, garnish generously with remaining chopped spring onions, some freshly chopped coriander and soy,chilli sauce(pictured).
Soy Chilli Sauce
Back home in Pakistan, Chinese restaurants often serve soup with this delicious soy chilli sauce. Here’s how it’s made :
  • 3 tbsp light soy sauce
  • 1 tbsp white vinegar
  • 1-2 bullet chillies finely chopped 
Combine all the above and enjoy with your steaming bowl of chicken and sweetcorn soup.
So there we have it, just like the takeaway, only better! What are some of your favorite soups? Are there any recipes or twists to this chicken corn soup  that you would like to share ?

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Posted in: Food, Musings