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Chicken and Sweetcorn Soup

Adapted from a few recipes I found online
3-4 servings
Prep info
20 min prep + 10 min cook
Prep time
Not set
Cook time
30 minutes
Time required
30 minutes
Oven preheat


  • 1 T vegetable oil (as needed)
  • 113 g diced chicken (boneless and skinless; 4oz; about 1/2 breast)
  • 1/2 T minced garlic
  • 1/2 T minced ginger
  • 1/2 chicken stock cube (meant to make about 250mL/1cup of stock)
  • 500 mL water (hot; 2 cups)
  • 420 g creamed corn (15 oz)
  • 3 sliced green onions (spring onions)
  • soy sauce (dark) (to taste)
  • Salt (Sea) (to taste)
  • freshly ground white pepper (to taste)
  • 2 T fresh lemon juice (30mL)
  • 1 egg (a small one)
  • toasted sesame seeds (to garnish, optional)


1. Place your soup bowls in the oven to warm up, so the soup stays warmer longer.

2. Prepare all your ingredients; have them ready to go in the pot.

3. Heat the oil in a medium pot and gently cook the chicken, garlic, and ginger for 3-4 minutes without browning.

4. Add the chicken stock cube, boiled water, and creamed corn; stir.  Bring to a boil, and then simmer for about 5 minutes.

5. Add the green onions and stir.

6. Taste and add soy sauce, salt, and pepper as desired.

7. Drop the heat to low.  Beat the lemon juice and egg together and slowly pour into the soup pan, stirring gently to form egg strands.  Leave on heat long enough to cook the egg (about 1-2 minutes).

8. Serve. Garnish, if you like, with any of: green onions, toasted sesame seeds, and/or a drizzle of soy sauce.


SJ Note 4 June 2014: This is a work in progress.  I've amalgamated various recipes I've found and am trying to work out a recipe that works for me.  What's written above is what I intend to try next time.  Today I've made chicken and sweetcorn stew, actually - which is still tasty, and incredibly filling, but isn't what I was after.  So, for the record, this time I used: 145g cooked chicken, 1/2T minced garlic, 1/4t dried ginger, 1/2 ckn stock cube, 500mL water, 420g canned creamed corn, 3 green onions, salt, white pepper, dark soy sauce, 1T cornstarch & 1T water, 2T lemon juice, 2 eggs, and another 300mL water.  The soup seemed far too thin before I added the eggs, and I didn't want to be having to stir it once I'd done that, so I thickened it with the cornstarch slurry.  The eggs thickened it so much it became stew, so I added more water.  It's still stew, but it's not too thick for this go.  So next time: ditch the cornstarch and trust the egg; use less egg; use fresh ginger instead of dried.  I probably won't have cooked chicken on hand, so I've written this to start with raw.  145g cooked comes to about 200g raw, but it's so filling I suspect I don't need that much chicken, so I've dropped the amount to 113g.  The seasonings will need adjusting once the basic recipe's figured out.