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Chinese chicken and sweetcorn soup recipe

Chinese chicken and sweetcorn soup recipe

467 ratings

Warm up with a comforting bowl of broth with this Asian-inspired chicken and sweetcorn soup recipe. Ready in just 20 minutes, it's great for busy weeknights. Add a little heat with fiery ginger and finish with zesty spring onions for extra flavour. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 231 calories / serving
  • Freezable

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)
Budget tip: Use leftover roast chicken, instead of buying more meat

Each serving contains

  • Energy

    970kj
    231kcal     12%

  • Fat

    12g 17%

  • Saturates

    3g 16%

  • Sugars

    6g 7%

  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 10.7g Protein 20.1g Fibre 2.1g

Method

  1. Heat 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.
  2. Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside.
  3. Add 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.
  4. Remove 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.

Tip: Freeze spare portions of the soup. Defrost and reheat to piping hot before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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