Chinese Chicken & Corn Soup

Preparation time: 40-50 minutes | Serves: 2 people

I’ll start by saying this Chinese-style chicken and corn soup is nowhere near authentic, but is in fact inspired by an Indo-Chinese dish I grew up eating.

You can probably find a version of this soup (usually vegetarian) in most Chinese or ‘fusion’ restaurants in India. I have fond memories of sharing it with my family, especially in winter. This recipe borrows heavily from those flavours in a much healthier and simpler format, without compromising on taste.

What is Indo-Chinese cuisine?

Indo-Chinese cuisine originated in the state of Kolkota when Chinese immigrants adapted their recipes to local tastes. The dishes are often saucier, spicier and honestly delicious. You’ll find dishes like this soup (popularly known as Sweet Corn Soup) served with a side of green chillies pickled in vinegar, chilli chicken or paneer (cottage cheese), Hakka noodles and more.

Ingredients for my Chinese chicken and corn soup -

This is a wonderfully easy, no-fuss chicken soup recipe that comes together under an hour, scaling beautifully for batch cooking or meal prep.

I build the base with protein-rich chicken breast and fragrant aromatics—ginger, garlic, chilies, and spring onions. For convenience, I use canned or frozen corn kernels, blending half to create that signature chunky-smooth texture that makes this soup so satisfying. A touch of flour or cornflour helps thicken the soup, while ribbons of beaten egg add both texture and extra protein.

The finishing touches are what elevate it: a drizzle of crunchy chilli oil (I love a local brand called Soka Pantry), a generous pinch of white pepper, and fresh spring onion greens for a touch of colour.

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Ingredients

• 1 tsbp. sesame oil

• 1 large knob fresh ginger, sliced fine

• 4 garlic cloves, minced

• 1 small bird's eye chilli, finely sliced (deseed if desired)

• 3 spring onions (whites and greens separated and sliced)

• 1 chicken breast (about 200g), halved horizontally

• 420g (1 can) sweet corn kernels, drained

• 4 cups chicken stock

• 1 tsp. white pepper (optional)

• 1 tbsp cornflour or plain flour

• 3 tbsps light soy sauce

• 2 eggs, lightly beaten (optional)

• Crispy chilli oil (to serve)

Method

1. Heat sesame oil in a deep pot over medium heat. Add the ginger, spring onion whites, garlic and chilli, and sauté for 2-3 minutes until fragrant and softened.

2. Add the chicken breast and cook for 3-4 minutes per side until lightly browned.

3. Blend half the corn kernels with 2-3 tbsp water and the flour until smooth but still slightly chunky.

4. Pour in corn puree, remaining corn kernels, and chicken stock to the pot. Stir in soy sauce and white pepper.

5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, until the chicken is cooked through.

6. Remove the chicken to a cutting board and shred with two forks. Keep the soup at a gentle simmer.

7. Drizzle the beaten eggs into the soup slowly, stirring continuously with a fork to form silky egg ribbons.

8. Return the shredded chicken to the pot and stir through. Taste and adjust with more soy sauce or pepper if needed.

9. Ladle into bowls and garnish with spring onion greens and a drizzle of chilli oil.

*This recipe is a paid collaboration with Soka Pantry.

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Check out my other cozy Mains -

Truffle Mac & Cheese

Brothy Coconut Curry with Chicken & Rice

Paneer Masala

Pasta In Brodo

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I make this soup vegan or vegetarian?
   Absolutely! Leave out the chicken and eggs and swap the chicken stock for vegetable stock for a vegan/ vegetarian version. I’d also recommend adding some shiitake mushrooms while simmering for a boost of flavour and texture.

2. Do I have to use chicken breast?
   You can use chicken thighs for this recipe instead of breast. Feel free to also use bone-in chicken but add an additional 20-30 minutes of cooking + shredding time. You can also use shredded roast chicken and cut the cooking time by half.

3. Can I use frozen corn instead of canned corn?
   Use 1+1/2 cups of frozen corn instead (no need to thaw).

4. Can I make this recipe gluten free?
   Use corn flour instead of flour and tamari instead soy sauce to make this chicken corn soup recipe gluten free.

5. Can I bulk up this recipe to make it more filling?
   I’d add cooked rice to this recipe and simply ladle hot soup on warm rice before serving. You can also skip the egg drizzle and serve with boiled eggs instead to make it a more substantial meal.

6. Can I meal prep or batch cook this recipe?
   The measurements in this recipe make enough for two people, however if you’d like to batch cook or make this soup for meal prep, then simply double the recipe and ingredients used.

7. How long can I store the soup?
   You can store this Chinese chicken and corn soup for up to 4 days in the fridge in an air tight box. Alternatively, you can freeze for up to 3 months (skip the egg ribbons stage if freezing).

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