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Sweet corn chicken soup is a cozy and delicious Indo-Chinese favorite, loved for its creamy texture, delicate flavor, and hearty ingredients. It’s a nourishing bowl of warmth that combines shredded chicken, corn kernels, a flavorful stock, and silken strands of egg whites. Whether you’re feeling under the weather, seeking a light dinner, or craving a restaurant-style appetizer at home, this soup ticks all the boxes.
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 4 bowls (250 ml each)
Cuisine: Indo-Chinese
Ingredients
For Chicken Stock
- 350g chicken pieces (mix of boneless & bone-in)
- 1 liter water
- 1 small onion, quartered
- 4 cloves crushed garlic
- 2 bay leaves
- 10 peppercorns
- ½ tsp salt
For the Soup
- 1½ cups shredded boiled chicken
- 1 cup corn kernels
- 5 tbsp sweet corn paste (from blended corn)
- 2 egg whites
- 2 tbsp chopped spring onion greens
- ¾ tsp salt
- ½ tsp pepper powder
- 3 tbsp cornflour mixed with 3 tbsp water (cornflour slurry)
Step-by-Step Cooking Directions
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