Chicken and Sweetcorn Soup

"Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired."
 
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photo by EliteTwig photo by EliteTwig
photo by EliteTwig
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

  • 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
  • 500 ml water
  • 12 chicken stock cube, dissolved in small amount water
  • 200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
  • 2 eggs, beaten
  • 3 spring onions, finely sliced
  • salt
  • pepper
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directions

  • Boil water.
  • Add creamed style corn and add the dissolved chicken stock and stir.
  • Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
  • Bring back to the boil.
  • Take the soup off the element and let it cool for 15 seconds.
  • Slowly add the beaten egg in a thin stream whilst stirring all the time.
  • Add salt and pepper to taste.
  • Serve in soup bowls and sprinkle with spring onions.

Questions & Replies

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Reviews

  1. maidinafrica
    Excellent soup and easy to make. I added a few slithers of pickled ginger as well as fresh corriander which inhanced the flavours. Thanks for sharing this recipe.
     
  2. AnnD8432
    Just like the real thing although a bit watery for me but I think that was my fault! Going to try again though.
     
  3. Crouchin9Tiger
    Made this last week. Was quick and very tasty.
     
  4. Meli-lynne
    I made this for lunch today for my boyfriend and I and it turned out great...very nice flavor. This is just like the soup at my favorite Chinese restaurant near my house...delicious, thanks for posting! :)
     
  5. JennyMidget
    Quick and easy, and able to be served to our 9-month-old with little adaptation. Thanks!
     
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RECIPE SUBMITTED BY

I enjoy cooking and experimenting with different types of food.
 
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