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 Chicken and Corn Soup.

I love cooking recipes that are typically associated with your favourite takeaway 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 mainly on 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.

Frequently Asked Questions.

Can I use chicken thighs?

Yes, in fact, chicken thighs add more flavour. However, they are also 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 and use it in dishes like my spicy sweetcorn soup and prawn fritters with sweetcorn.

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 reduces the heat a little.

Can I make this in advance?

Yes, 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.

It will sit in the fridge for 2-3 days in an airtight container.

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 judgment call; you can always add more, but you cannot take any away.

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.

If I were to choose dishes to follow this, I would either go for my Chinese braised pork knuckle 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.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8" saucepan.
• Chopping board.
• Kitchen knife.
• Quick-read meat thermometer (Optional).
• Mixing bowls.
• Whisk, stirring and serving spoons.
• Kitchen tongs and forks.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.