Indo-Chinese Chicken Sweet Corn Soup
This Indo-Chinese style chicken sweet corn soup takes less than 10 minutes to make, with all the flavours of your favourite takeout restaurant. Sweet corn with savoury soy make for a light, but delicious soup.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Appetizer, Soup
Cuisine: Asian
Keyword: hakka soup recipe, hakka sweet corn soup, indo-chinese sweet corn soup, sweet corn soup
Servings: 2 Servings
Calories: 209kcal
- 8.5 oz Creamed corn
- 1 cup Chicken broth low sodium
- ½ teaspoon Ginger powder
- ½ teaspoon Salt
- 1 teaspoon Soy sauce
- 1 Large egg
- 1 tablespoon Corn starch
- 1 tablespoon Cold water
- 4 oz Chicken breast thinly sliced, bite-sized pieces
Whisk the egg: In a small bowl, crack and whisk an egg. Set aside.
1 Large egg
Make the slurry: In another small bowl, mix together the corn starch and water to make the slurry.
1 tablespoon Corn starch, 1 tablespoon Cold water
Make the soup: Add the canned creamed corn to a sauce pan over medium heat. Add the chicken broth, chicken breast, ginger, salt and soy sauce and let it come to a simmer.
8.5 oz Creamed corn, 1 cup Chicken broth, ½ teaspoon Ginger powder, ½ teaspoon Salt, 1 teaspoon Soy sauce, 4 oz Chicken breast
Thicken: Once the corn mixture is simmering, add the corn starch slurry while stirring constantly, to ensure there are no clumps of corn starch.
Finish the soup: Remove the pot from the heat. Add the whisked egg to the soup while stirring in circles. This will give you the long ribbons of egg in the soup.
- Do not add the egg if the soup is simmering or boiling. It will cause the egg to curdle and will not give you the silky texture you're looking for.
Calories: 209kcal | Carbohydrates: 27g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1597mg | Potassium: 436mg | Fiber: 2g | Sugar: 5g | Vitamin A: 227IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg