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Chicken and sweet corn soup
5 from 24 votes

Chicken and sweet corn soup

This Chicken and Sweet Corn Soup features tender pieces of chicken breast cooked with fresh sweet corn kernels in a flavorful broth enhanced by minced ginger, garlic, and black pepper. The soup is thickened with cornflour and enriched with beaten eggs stirred in to create delicate ribbons, while spring onions add freshness. The result is a comforting, clear soup with a balance of sweetness from the corn and subtle spice.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 165 kcal
Course: Lunch
Cuisine: Indonesian

Ingredients

  • 2 pieces chicken breast or boneless chicken thigh. Cut in small pieces, boneless
  • 1 ½ cup sweet corn kernels From 2 fresh sweet corn cobs. Mash half of the kernels
  • 2 egg lightly beaten
  • 8 cups water hot boiling from the kettle.
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ inch ginger minced
  • 3 cloves garlic minced
  • 1 tablespoon cooking oil
  • 3 spring onions finely sliced, or scallions
  • 4 tablespoons cornflour mixed with 4 tablespoons of cold water, or cornstarch

Instructions

    Cup of Yum
  1. Clean the chicken and cut in chunks. Boil them in ½ litre of hot boiling water (from the kettle) until the poultry is just cooked through. Drain the water, and shred the chicken using two forks or hands. Set aside.
  2. And fry the ginger garlic and pepper in a cooking pan until it’s fragrant. 
  3. Add the chicken pieces and salt in the spices. Then put 1 ½ litre of hot boiling water in and leave it to cook for about 20 minutes. If you use chicken with bones, you can include the bones in. Just don’t forget to take them out before serving. 
  4. Then add the sweet corn in. Stir well and continue to cook with the lid on until the sweetcorn is almost fully cooked for about 5 minutes.
  5. Next, add in the spring onion/ scallions slices. And the beaten eggs as you stir the soup carefully. You want to create a membrane-like pattern of the eggs in your soup.
  6. Put the lid on and leave it to cook and simmer for another 5-10 minutes.
  7. Mix 4 tablespoons of cornflour/ cornstarch with 4 tablespoons of cold water. Pour it into the soup at the same time you stir the soup gently. You can see that your soup is getting more thickened now.
  8. After cooking further for a minute or two, your chicken and sweet corn soup are ready.

Notes

  • Boiling and discarding initial chicken water removes impurities and yields a clearer soup.
  • Use fresh sweet corn kernels, mashing some to release juice; raw frozen corn works if fresh is unavailable, but avoid canned cooked corn.
  • If soup is too thin, thicken by mixing more cornflour with cold water and stirring into the simmering soup.
  • Chicken with bones can be used, but remove bones before serving for easier eating.

Nutrition Information

Serving 1g Calories 165kcal (8%) Carbohydrates 11g (4%) Protein 18g (36%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g (24%) Cholesterol 95mg (32%) Sodium 511mg (21%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 165

% Daily Value*

Serving 1g
Calories 165kcal 8%
Carbohydrates 11g 4%
Protein 18g 36%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 95mg 32%
Sodium 511mg 21%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.