Chinese Chicken and Corn Soup
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5.0
471 reviews
Excellent
Chinese Chicken and Corn Soup
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Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!
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Ingredients
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (can omit)
- 1 tsp ginger , minced or finely chopped
- 1 garlic clove , minced or finely chopped
- 1 tsp cornflour / cornstarch , mixed with a splash of cold water
- 1 egg , whisked
- 1 cup shredded cooked chicken
- Salt and white pepper , to taste
- 3 tbsp Sliced scallions / shallots (optional)
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Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Notes
- A reader mentioned that she usually finishes it off with a drizzle of sesame oil which I sometimes do too! Sesame oil goes fabulously with this :)
- The soup freezes great, but it is best to leave out the cornstarch slurry and add that in when reheating. :) This is because things thickened with cornstarch tend to be a bit watery once frozen (fridge is ok, no effect). Not massively watery, because the corn and egg are thickeners too, but it isn't quite as thick. Or if you are freezing leftovers, just add a little bit more cornstarch when reheating, if you want to thicken it slightly.
- Chinese Corn Soup nutrition per serving.
Nutrition Information
Show Details
Serving
406g
Calories
360cal
(18%)
Carbohydrates
37.3g
(12%)
Protein
31.7g
(63%)
Fat
11.8g
(18%)
Saturated Fat
1.4g
(7%)
Cholesterol
136mg
(45%)
Sodium
744mg
(31%)
Potassium
222mg
(6%)
Sugar
14.7g
(29%)
Vitamin A
100IU
(2%)
Calcium
20mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 2, or 4 as starter
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 406g | |
| Calories | 360cal | 18% |
| Carbohydrates | 37.3g | 12% |
| Protein | 31.7g | 63% |
| Fat | 11.8g | 18% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 136mg | 45% |
| Sodium | 744mg | 31% |
| Potassium | 222mg | 5% |
| Sugar | 14.7g | 29% |
| Vitamin A | 100IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
471 reviews
Excellent
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