Chicken and Sweet Corn Soup

chicken corn soup recipe

Chicken and Sweet Corn Soup
Cuisine: Chinese
Author: Rajitha Muddasani
Serves: 2
  • 100grams chicken breast fillets
  • 1 cup Sweet Corn Kernels
  • 2 tablespoons of finely chopped carrot
  • 1/6 teaspoon of nutmeg powder
  • 2 tablespoon of Cornflour(gluten free)
  • 1 Egg white
  • Salt to taste
  • A dash of grated ginger and garlic
  • 1 tablespoon of chopped spring onions
  • Black Pepper, Soy sauce and Vinegar to serve
  • 600 ml water or chicken stock
  1. Cut chicken fillets in half lengthways and finely slice crossways.
  2. In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
  3. Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
  4. Add a dash of grated ginger and garlic and nutmeg powder, mix well.
  5. Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
  6. Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.

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