Chicken Sweetcorn Soup (Chinese Takeaway Style)

Warm and comforting, this Chinese takeaway classic chicken sweetcorn soup is ridiculously easy to put together in just a few minutes.

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If your local Chinese takeaway makes their own curry sauce, produces perfect fried rice and hard to resist salt and chilli dishes, it can be easy to overlook something as simple as soup. But, a good soup is a delicious starter, as well as a warming and comforting palate cleanser when eaten alongside more indulgent fried foods.

This simple chicken sweetcorn soup is deliciously comforting, a simple stock with a rich texture from creamed corn and egg ribbons.

Ingredients For Chinese Takeaway Style Chicken Sweetcorn Soup

As simple as this recipe is to cook, sourcing one of its main ingredients may be the trickiest part of the process. If you’re lucky enough to have a Chinese supermarket nearby, you’ll find creamed corn in tins easily. Or, you can buy it here.

• Light Chicken Stock
• Sea Salt
• MSG (Monosodium Glutamate)
• Chicken
• Creamed Corn
• Potato Starch
• Water
• Egg

How To Make Chinese Takeaway Style Chicken Sweetcorn Soup

This Chinese takeaway style chicken sweetcorn soup is quick and easy. First, light chicken stock is seasoned with sea salt and MSG. Next, chicken is simmered in the flavourful stock and creamed corn is added. The soup is thickened slightly with potato starch, and finished with egg ribbons for a deliciously silky texture.

Step 1: Season Stock

In a pot, add 225 millilitres light chicken stock, 1/4 teaspoon sea salt and 1/4 teaspoon MSG. Mix well, bring to the boil and reduce the heat to low.

Step 2: Simmer Chicken Sweetcorn Soup

Add 50 grams raw chicken breast fillet, sliced (or 1 small handful cooked sliced chicken breast or thigh meat) and simmer for 2 minutes. Add 200 grams tinned creamed corn, mix well and simmer for another 1 minute.

Step 3: Finish & Serve

Gradually add 1 teaspoon potato starch, mixed with 1 tablespoon cold water to thicken the soup slightly (all of the mix may not be needed). Slowly add 1 egg, briefly stirred with a fork into the simmering soup, stirring slowly to create thin ribbons. Pour into a soup bowl and serve.

Recipe Tips For Chicken Sweetcorn Soup

Chicken: Leftover cooked chicken breast or thigh meat works well in this recipe. Simply slice the chicken thinly and reheat gently in the soup until piping hot.

Light Chicken Stock: If your chicken stock is salty, adjust the added salt in the recipe accordingly. Home made light chicken stock works well in this recipe. I also like Kallo organic low salt chicken stock cubes. Using a lightly seasoned stock like this is useful as it leaves room for additional flavour in the form of MSG etc!

I hope you’ll try this Chinese takeaway style chicken sweetcorn soup recipe. If you do, let me know in the comments how it went!

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Do you like this Chinese takeaway style chicken sweetcorn soup recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make spring rolls, salt and chilli king prawn, Mongolian beef, chow main and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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