Chicken And Sweetcorn Soup Recipe

Thinly slice the spring onions, separating white and green parts. Finely dice the onion and carrot (if using). Mince the garlic and grate the ginger.

Pat the chicken dry. If using breast, you may butterfly or slice into 1 cm strips for faster poaching; reserve.

Bring to simmer

In a large pot, combine chicken stock and water and bring to a gentle simmer over medium heat.

Add the white parts of the sliced spring onions, diced onion, grated ginger, minced garlic, and diced carrot to the simmering stock. Simmer gently for 5 minutes to infuse the flavors.

Add the chicken pieces to the simmering broth. Reduce heat to maintain a gentle simmer (not rolling boil) and poach until the chicken is cooked through (internal temperature 75°C / 165°F), about 8–10 minutes depending on thickness.

Remove the chicken to a cutting board. When cool enough to handle, shred or thinly slice the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Add the frozen sweetcorn to the simmering broth and cook for 3–4 minutes until heated through and tender.

Stir in the light soy sauce, sesame oil, and white pepper. Taste the broth and adjust salt as needed (start with the 1 tsp called for, then add more if desired).

In a small bowl, whisk the cornstarch with the cold water to make a smooth slurry with no lumps.

Bring the soup to a gentle simmer. Stirring the soup slowly, pour the cornstarch slurry into the pot in a thin steady stream. Stir for 1–2 minutes until the soup slightly thickens. The soup should be lightly thickened, not gluey.

Beat the eggs lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg into the soup in a thin stream while stirring the broth in one direction with a fork or chopstick to form silky egg ribbons. Stop when eggs are fully cooked, about 30–45 seconds.

Stir the shredded chicken back into the soup if removed, and warm through for 1 minute. Taste and adjust seasoning with salt, white pepper, or extra soy sauce.

Remove from heat. Ladle the soup into bowls and garnish with the reserved green parts of the spring onions and chopped coriander. Drizzle a few drops of sesame oil if desired and offer extra soy sauce or white pepper at the table.