Method

Soup Base

Prepare corn

If using fresh corn, cut kernels off 2 medium ears to yield about 2 cups. If using frozen, measure 2 cups and thaw briefly. Reserve 1/2 cup of kernels whole for texture; place remaining kernels in a blender or food processor with 1 cup of water and blend until smooth.

Sauté aromatics

Heat 1 tablespoon unsalted butter in a medium pot over medium heat. Add the finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and grated ginger and cook 30 seconds until fragrant, stirring to avoid burning.

Combine base

Pour the blended corn purée into the pot. Add the reserved whole kernels, 4 cups chicken stock, and 1 cup water. Stir to combine and bring to a gentle simmer over medium-high heat. Skim any foam that rises to the surface.

Simmer and season

Reduce heat to medium-low and simmer uncovered for 8–10 minutes to marry flavors. Season with 1 teaspoon salt, 1/2 teaspoon white pepper, and 1/4 teaspoon sugar (optional). Taste and adjust seasoning as needed.

Protein & Thickening

Prepare cornstarch slurry

In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until fully dissolved and smooth. Set aside.

Temper and add egg

Beat 1 large egg lightly in a small bowl. When the soup is simmering gently, stir the soup in a consistent circular motion with a spoon to create a vortex. Slowly drizzle the beaten egg into the moving soup in a thin stream so it forms silky ribbons. Stop once the egg is fully added and let sit 15–30 seconds; the residual heat will cook the egg.

Thicken and add chicken

Stir the cornstarch slurry again (it may have settled) and slowly pour into the simmering soup while stirring. Simmer 1–2 minutes until the soup slightly thickens and becomes glossy. Add 1 cup cooked shredded chicken and heat through for 2–3 minutes. Adjust thickness: if too thick, add up to 1/4 cup additional stock or water; if too thin, dissolve another 1/2 teaspoon cornstarch in 1 teaspoon cold water and add as needed.

Finish & Garnish

Final seasoning

Turn off the heat. Stir in 1/2 teaspoon sesame oil. Taste and adjust seasoning with salt and white pepper as desired.

Serve

Ladle soup into warm bowls. Garnish each bowl with thinly sliced spring onions (about 1 tablespoon per serving) and a few cilantro leaves if using. Offer extra white pepper at the table. Serve immediately.

Sweet Corn Soup (non-veg) Recipe