Chicken and Sweetcorn Soup

Recipe by piglips
READY IN: 25mins


  • 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


  • 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.