Chicken and Sweet Corn Soup

Whenever I order this lovely soup at our local Chinese restaurant, there's just never enough; I could seriously eat this as a meal on its own. Chicken and Sweet Corn Soup features constantly in our take-away and dine-in orders. Now it's a regular on our kitchen table and can be at yours too.

Serves 4 | 30 minutes

Ingredients

3 pieces of thigh cutlets 

1L water

2 eggs

2 cans creamed corn

1 tablespoon light soy sauce

1 teaspoon fish sauce

salt and pepper to taste

spring onions to garnish

1. Boil your chicken cutlets until cooked and then set aside to cool. Make sure you turn off the stove at this stage.

2. Remove chicken from the stock and shred into pieces. Leave 250mL of boiled chicken stock in the pot; the remaining can be stored in the fridge as stock for another time.

3. Turn the stove back on to a medium/low heat with the remaining 250mL of chicken stock. Pour in the two cans of creamed corn and stir through, breaking the clumps of creamed corn.

4. Add shredded chicken to the pot and mix in.

5. Add light soy sauce and fish sauce to the soup and season with salt and pepper to taste. Stir through.

6. Crack the two eggs into the soup. When done, you will need to fish the yolks to break up.

7. Leave to cook through for another 5-10 minutes before garnishing with spring onion and serving.

Notes and Variations

Like myself, there are occasions when time isn't on our side and we don't always have the luxury to enjoy boiling fresh chicken to make stock. For those that are time-limited, chicken stock in step one can be achieved by making stock using using stock cubes or purchasing ready-made liquid stock and shredding cooked chicken from the supermarket. 

Egg is also an alternative to thickening the soup; you can easily substitute this with flour or cornstarch. 

Finally you can add vegetables such as asparagus to compliment this beautiful soup. Enjoy :)