Chicken and Sweetcorn Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4 serving(s)
Categories
- Soup
- Chinese
- Boiling
- Easy
- Stocks
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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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Equipment
Pot, mixing bowl, knife, cutting board, spoon
Ingredients
- 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
- 500 ml water
- 1/2 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
Instructions
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.
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