Chicken and Sweetcorn Soup

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Total Time
5 mins
15 mins

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

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  1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
  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. 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.
Most Helpful

4 5

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!