Chicken Sweetcorn Soup (Chinese Takeaway Style)

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

Course Appetiser, Soup, Starter

Cuisine British Chinese, Chinese, Scottish Chinese

Keyword chicken soup, chicken sweetcorn soup, Soup

Prep Time 5

Cook Time 5

Total Time 10

Servings portion

Calories 344kcal

225 millilitres light chicken stock
1/4 teaspoon sea salt
1/4 teaspoon MSG
50 grams raw chicken breast fillet, sliced (or 1 small handful cooked sliced chicken breast or thigh meat)
200 grams tinned creamed corn
1 teaspoon potato starch, mixed with 1 tablespoon cold water
1 egg, briefly stirred with a fork

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.
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.
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.