Sweet Corn Veg Soup Recipe

Prepare ingredients

Shred the cooked chicken into small bite-sized pieces. If using frozen corn, rinse with warm water to thaw and drain. Finely dice the carrot, celery and onion. Mince garlic and grate ginger. Lightly beat the eggs in a small bowl and set aside.

Sweat aromatics

Heat 1 tablespoon vegetable oil (or butter) in a large pot over medium heat. Add the chopped onion and cook 2–3 minutes until translucent. Add minced garlic, grated ginger, diced carrot and celery; cook another 2 minutes, stirring occasionally, until vegetables begin to soften and smell fragrant.

Build the broth

Pour in 6 cups water and 2 cups chicken stock. Increase heat to high and bring to a gentle boil. Skim any foam if necessary. Once boiling, reduce heat to medium-low and let simmer 5 minutes to allow flavors to meld.

Add proteins and corn

Add shredded chicken and 1 cup sweet corn kernels to the simmering broth. Simmer gently 3–4 minutes to heat through and allow corn flavor to infuse the soup.

Thicken with cornstarch slurry

In a small bowl, whisk 1.5 tablespoons cornstarch into 3 tablespoons cold water until smooth. Stir the slurry to recombine then slowly drizzle it into the simmering soup, stirring constantly. Cook 1–2 minutes until the broth slightly thickens and becomes glossy.

Create egg ribbons

Reduce the heat to low so the soup is at a gentle simmer, not a boil. Slowly pour the lightly beaten eggs in a thin stream into the simmering soup while stirring the soup in one direction with a fork or chopstick to produce thin ribbons/strands of cooked egg. Turn off heat after ribbons form.

Stir in 2 tablespoons soy sauce, 1 teaspoon salt (adjust to taste), 1/2 teaspoon white pepper and 1/2 teaspoon sugar. Taste and adjust seasoning as needed. Drizzle 1/2 teaspoon sesame oil and stir to combine.

Ladle the soup into bowls and garnish with 2 tablespoons chopped scallions and 1 tablespoon chopped cilantro if using. Serve immediately while hot.