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Chicken Sweetcorn Soup with Ginger

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 cups shredded cooked chicken (boiled or rotisserie)
  • 1 can (400 g) creamed corn
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1-inch piece fresh ginger, finely grated
  • 4 cups chicken stock or broth
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
  • 2 egg whites, lightly beaten
  • 1 tsp sesame oil
  • Salt and white pepper, to taste
  • 2 tbsp spring onions, finely chopped (for garnish)

Instructions
 

  • Prepare the broth: In a large pot, bring the chicken stock to a gentle boil over medium heat.
  • Add flavor base: Stir in the grated ginger, soy sauce, and sweet corn kernels. Let it simmer for 5 minutes to infuse the flavors.
  • Incorporate the creamed corn: Add the creamed corn and mix well. Simmer for another 5 minutes until the soup thickens slightly.
  • Add chicken: Stir in the shredded chicken. Let it simmer for 3–4 minutes until heated through.
  • Thicken the soup: Stir in the cornstarch slurry slowly while stirring continuously until the soup reaches your desired consistency.
  • Add egg whites: Slowly pour in the beaten egg whites while gently stirring the soup in one direction to create delicate egg ribbons.
  • Season: Add salt, white pepper, and sesame oil. Adjust seasonings to taste.
  • Finish u0026 garnish: Remove from heat and top with chopped spring onions before serving.