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Chinese Chicken and Sweetcorn

Prep Time:

10 Mins

Cook Time:

10 Mins


4 Servings


About the Recipe

This Chinese-inspired chicken and sweetcorn soup can be on the table in less than 20 minutes. And when we say this is the easiest soup you'll ever make... this is the easiest soup you'll ever make.


1 tbsp vegetable oil

2 garlic cloves, finely sliced

2cm piece ginger, peeled and finely chopped

4 spring onions, sliced

325g tin sweetcorn, drained

1 reduced-salt chicken stock cube, made up to 1.2ltr

1 tbsp reduced-salt soy sauce

2 roast chicken breast fillets, skin removed, meat shredded

2 eggs, beaten

15g fresh coriander, finely chopped

sesame oil, to serve (optional)


Step 1

Heat the oil in a large saucepan over a low heat and add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened.

Step 2

Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside.

Step 3

Add the stock and soy sauce to the saucepan. Bring to the boil, then reduce to a simmer. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through.

Step 4

Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Serve in bowls topped with the reserved spring onion and a drizzle of sesame oil and extra soy sauce, if you like.

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