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    You are in: Home / Recipes / Chicken and Sweetcorn Soup Recipe
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    Chicken and Sweetcorn Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    English_Rose's Note:

    Try this version of popular chicken and sweetcorn soup - originally from the southwest of China...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
    2. 2
      Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
    3. 3
      Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

    Ratings & Reviews:

    • on October 06, 2008

      45

      This was good. I liked the use of ordinary sweetcorn rather than creamed corn which is difficult to find where I am. I think I stirred a little too quickly when adding the egg as I got more of a cloudy effect than the threads... so I will slow down next time!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Sweetcorn Soup

    Serving Size: 1 (430 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 244.4
     
    Calories from Fat 107
    44%
    Total Fat 11.9 g
    18%
    Saturated Fat 2.3 g
    11%
    Cholesterol 134.5 mg
    44%
    Sodium 1103.6 mg
    45%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.3 g
    9%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    gingerroot

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