Chicken and Sweetcorn Soup

By Nicky Corbishley · kitchensanctuary.com

25 minServes 4

A silky Asian-style soup with shredded chicken, sweetcorn, and egg ribbons thickened with cornstarch.

Adjust▾

🌐Translate

⋯

prepPeel and mince garlic
prepChop chicken breast into 1 cm cubes
prepDrain sweetcorn and mush half the kernels with a rolling pin
prepWhisk eggs
prepChop spring onions
prepMix cornflour with 6 tbsp / 90 ml water
15 ml sesame oil	Heat oil, cook garlic 1 min						Divide into bowls, garnish with onions
2 cloves garlic, peeled and minced
1 litre / 1000 ml good quality chicken stock	Add stock & chicken, bring to boil	Simmer 5 min	Bring to boil, simmer 5 min	Pour in slurry, thicken soup	Stream in whisked egg whilst stirring	Taste & season with salt if needed
1 small chicken breast (approx. 150 g), chopped into 1 cm cubes
200 g tinned sweetcorn, drained and half mashed	Add sweetcorn & white pepper, mix
1/8 tsp white pepper
15 g cornflour mixed with 90 ml water	Whisk cornflour slurry, stir in slowly
2 medium eggs, whisked
1/4 tsp salt
2 spring onions (scallions), chopped

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.