Chicken and sweet corn soup
30 min · 33 g protein · 329 cals / serving
The takeaway soup Australians grew up on: a silky, gently thickened chicken broth full of sweet creamed corn and kernels, shredded chicken and soft ribbons of egg, seasoned with ginger, soy, white pepper and a few drops of sesame oil. Twenty-five minutes, start to finish.
Ingredients
- 1.25 litres chicken broth, salt-reduced chicken stock
- 250 ml water
- 2 cm piece ginger, finely grated
- 1 clove garlic, finely grated
- 400 g chicken breast
- 1 can (420 g) creamed corn
- 200 g canned sweetcorn, drained, or frozen kernels
- 3 tsp reduced sodium soy sauce
- 1/2 tsp white pepper
- 20 g cornstarch, cornflour, mixed with 60 ml (1/4 cup) cold water
- 2 eggs
- 1 tsp sesame oil
- 2 spring onions green onions, thinly sliced
Steps
- Bring the stock, water, ginger and garlic to the boil in a large saucepan. Add the chicken breasts, lower the heat and poach at a bare simmer for 12–15 minutes, until 165°F in the thickest part. Lift out and shred finely with two forks.
- Stir the creamed corn, corn kernels, soy sauce and white pepper into the broth and return the chicken. Bring back to a simmer.
- Stir the cornflour mixture again, then pour it in while stirring. Simmer for 1–2 minutes until the soup turns glossy and lightly thickened.
- Beat the eggs and egg whites together. Turn the heat to low, stir the soup in one direction to get it swirling and pour the egg in a thin stream, so it sets into silky ribbons. Leave it undisturbed for 30 seconds.
- Take off the heat and stir through the sesame oil. Taste for soy and pepper, then serve topped with the spring onion.
Good to know
How do I get fine egg ribbons?
The soup should be just below a simmer and moving. Pour the egg slowly from a height, in a thin stream, and do not stir for 30 seconds; stirring too soon breaks the ribbons into cloudy bits.
Can I use leftover chicken?
Yes. A barbecue chicken from the supermarket, skin removed and shredded, makes this a ten-minute soup; skip the poaching and add it with the corn.
Per
- Calories
- 51
- Protein
- (39%)
- 5 g
- Fat
- (21%)
- 1 g
- Carbohydrates
- (39%)
- 5 g
- of which sugar
- 1 g
- Fiber
- <1 g
- Sodium
- 274 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1315 kcal goes into the pot and 2755 g of ingredients comes out as about 2600 g of food: 51 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.