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Chinese Chicken and Sweetcorn Soup Fakeaway

Chinese chicken and sweetcorn soup, silky, smooth and delicious featuring a hint of chilli and it goes from cupboard to table in 30 minutes.

Perfect as a light meal or as part of a multi-course Chinese extravaganza, this easy egg drop soup recipe will have you ditching those takeaway menus.

Chinese style chicken and sweetcorn soup on a spoon.

Chinese Chicken and Corn Soup.

I love cooking recipes that are typically associated with your favourite take out restaurant at home. Part of that reason is that my nearest takeaway is a 100km round trip away.

This recipe, just like my Chinese chicken and mushroom stir fry and beef noodle soup, relies on mainly store cupboard or freezer ingredients and supplements them with some classic Chinese produce.

It is influenced by everyone’s favourite egg drop soup, essentially an egg drop soup uses egg to enrich a broth. Sometimes that egg is whisked in other times it is stirred in gently.

I like to whisk mine in as it gives the soup a lacy look, stirring in the egg leaves the egg in larger pieces. I use the same process in my hot and sour soup, another fakeaway favourite.

My version poaches a small chicken breast in chicken stock to layer in more flavour. It also means that the chicken is beautifully succulent.

Close up Chinese style chicken and sweetcorn soup with spring onion.

Frequently Asked Questions.

Can I use chicken thighs?

Yes, in fact, chicken thighs add more flavour. However, they also are a little fattier and I think this shows in the soup, I personally prefer the lighter texture you get from chicken breast.

What sort of sweetcorn should I use?

I do not think that it makes a difference, fresh, frozen or tinned all work well. I usually use frozen as I almost always have a bag in the freezer.

What chilli should I use?

As with almost all of my recipes, you should use chilli that has a heat that is pleasing to you. Tolerance to capsaicin is incredibly personal, mine is quite high so I use a habanero in this chicken and corn soup.

I do however remove the seeds which allows the flavour to shine through and reduce the heat a little.

A word of advice on seasoning.

The amount of soy sauce required in this dish is defined by the salt levels in the stock. Have a taste before you add the soy and make a judgement call, you can always add more but you cannot take any away.

Chinese style chicken and sweetcorn soup served in a flower decorated bowl.

Serving Suggestions.

I usually serve Chinese chicken and sweetcorn soup as a standalone light meal. Although some prawn toast on the side to munch on is a wonderful match.

But it really does sing as part of a multi-course Chinese meal.

You can make the soup in advance and omit adding the egg in the final step. Then reheat before serving whisking the egg before taking it to the table.

If I were to choose dishes to follow this I would either go for my Chinese braised ham hock or some Chinese spare ribs,

These are both slow-cooked low maintenance dishes that are easy to prepare. You can then rustle up some egg fried rice or special fried rice to round out the meal.

Chinese style chicken and sweetcorn soup served in a stylised flower decorated bowl.
Yield: 2 Servings

Chinese Chicken and Sweetcorn Soup Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A silky chicken and sweetcorn soup is a permanent fixture on Chinese takeaway menus. My version adds a little hint of chilli and rocks the whole egg drop vibe!

Ingredients

  • 1 Small Skinless Chicken Breast
  • 3 Cloves Garlic
  • 30g (Thumb sized piece) Ginger
  • 1 Red Chilli Pepper
  • 1 Tbsp Light Soy Sauce *See Note*
  • 1 Tbsp Shaoxing Wine
  • 650ml (2¾ Cups) Chicken Stock
  • 150g (~1 Cup) Sweetcorn
  • 3 Spring Onions
  • 1 Tsp Cornflour
  • 1 Egg
  • 1 Tsp Toasted Sesame Oil

Instructions

  1. Bring the chicken stock to a simmer.
  2. Whilst this is happening chop the garlic as finely as you can.
  3. Cut the ginger into batons as thin as you can.
  4. Remove the seeds from the chilli and slice it into ribbons as finely as you can.
  5. Add the sliced vegetables to the stock and then add the whole chicken breast.
  6. Poach gently until cooked to an internal temperature of 73°C or 156°F, this will take between 15 and 20 minutes.
  7. Slice the spring onions into rounds around 2mm thick.
  8. Defrost the sweetcorn if using frozen by running it under cold water.
  9. When the chicken breast is cooked remove it from the soup and shred with two forks.
  10. Return the chicken and add the sweetcorn and simmer for 2 minutes.
  11. Mix together the cornflour with enough water to form a smooth paste.
  12. Pour this slurry to the soup whilst stirring and cook for two minutes until the soup thickens.
  13. Finally, mix the egg well with the sesame oil and soy sauce.
  14. Pour this egg into the soup slowly whilst stirring with a whisk.
  15. Serve with the spring onions stirred through the soup and as a garnish.

Notes

Your stock will define how much soy sauce you can or need to add to this recipe.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 389Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 154mgSodium: 1104mgCarbohydrates: 35gFiber: 3gSugar: 11gProtein: 35g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Jacek

Thursday 22nd of July 2021

Better than take away!!! :)

Brian Jones

Thursday 29th of July 2021

Thanks Jacek

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