Sweet Corn Chicken Soup

About This Recipe

Sweet corn chicken soup combines shredded chicken, juicy corn and fine egg ribbons in a lightly thickened broth. The texture should remain fluid enough to sip from a spoon. Ginger and white pepper keep the corn sweetness balanced.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature
• ✓ Food thermometer

Ingredients

• 350 g chicken breast
• 500 g sweetcorn kernels
• 1.3 litres chicken stock
• 15 g ginger, sliced
• 20 ml light soy sauce
• 25 g cornflour mixed with 50 ml water
• 2 eggs, beaten
• 60 g spring onion, sliced
• 5 ml sesame oil
• Salt and white pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Blending only half the corn gives natural sweetness and body without hiding the kernels.

Ingredient choices: Use evenly prepared chicken and sweetcorn suitable for cooking. Mix the cornflour slurry with cold water and stir it again before use. Beat eggs thoroughly so they pour in a smooth stream.

Cooking control: Cook chicken to 74°C, then shred using clean equipment. Prepare the corn-broth base, thicken lightly and add egg as directed while stirring. Cook the egg through and finish with spring onion and sesame oil.

If something goes wrong: A gelatinous soup has too much starch for the remaining liquid. Large egg lumps can come from pouring too quickly or into insufficiently moving broth. Dry chicken may have simmered too long after shredding.

Ingredient Substitutions

• ↔ Use firm tofu instead of chicken; frozen corn works well when fresh corn is unavailable.

Food Safety & Doneness

Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve promptly, stirring between ladles to distribute corn and chicken. Add only a restrained sesame-oil finish.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.