Chicken and sweet corn soup
This chicken and sweet corn soup is very easy to make and doesn't need a lot of ingredients. It's delicious and nutritious. A perfect choice for a starter or even a light lunch menu.
Servings: 8
Equipment
- Cooking pan
- Wooden spoon
Ingredients
- 2 pieces boneless chicken breast or boneless chicken thigh. Cut in small pieces.
- 1 ½ cup sweet corn kernels. From 2 fresh sweet corn cobs. Mash half of the kernels.
- 2 eggs lightly beaten.
- 8 cups water hot boiling from the kettle.
- 1 ½ teaspoon salt.
- 1 teaspoon ground black pepper.
- ½ inch ginger, minced.
- 3 cloves of garlic, minced.
- 1 tablespoon cooking oil.
- 3 spring onions/ scallions finely sliced.
- 4 tablespoons cornflour/ cornstarch mixed with 4 tablespoons of cold water.
Instructions
- Clean the chicken and cut in chunks. Boil them in ½ litre of hot boiling water (from the kettle) until the poultry is just cooked through. Drain the water, and shred the chicken using two forks or hands. Set aside.
- And fry the ginger garlic and pepper in a cooking pan until it’s fragrant.
- Add the chicken pieces and salt in the spices. Then put 1 ½ litre of hot boiling water in and leave it to cook for about 20 minutes. If you use chicken with bones, you can include the bones in. Just don’t forget to take them out before serving.
- Then add the sweet corn in. Stir well and continue to cook with the lid on until the sweetcorn is almost fully cooked for about 5 minutes.
- Next, add in the spring onion/ scallions slices. And the beaten eggs as you stir the soup carefully. You want to create a membrane-like pattern of the eggs in your soup.
- Put the lid on and leave it to cook and simmer for another 5-10 minutes.
- Mix 4 tablespoons of cornflour/ cornstarch with 4 tablespoons of cold water. Pour it into the soup at the same time you stir the soup gently. You can see that your soup is getting more thickened now.
- After cooking further for a minute or two, your chicken and sweet corn soup are ready.
Notes
- If you don’t have boneless chicken, you can always use chicken with bone. For this recipe, half of a baby chicken should be enough. But don’t skip boiling the chicken and draining the water first before you start cooking the poultry for the actual soup. The reason is that you want to get rid of the dirt and smell of the chicken. Also, your soup will look nicely clear and not muddy.
- Ideally, you use fresh sweet corn and remove the kernels from the cobs. However, you can use frozen ones as well. Just make sure they’re raw frozen sweetcorn kernels, not cooked kernels. And please don’t use tinned sweetcorn kernels, because they are cooked. You can mash half of the corn until they release their juice to add more flavour. But it’s okay even if you don’t do it. Your soup will still be yummy ?.
- If you happen to put too much water and the soup is runnier than how you want it to be, you can always fix it by adding more cornflour/ cornstarch. Just mix a teaspoon of the starch with a teaspoon of cold water. Then pour it in the soup as you stir the soup.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 11g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 511mg | Fiber: 1g | Sugar: 2g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.