This soup is one of the simplest to prepare. Creamed corn is added to hot stock, enhanced with soya and vinegar, studded with chicken and thickened with egg ribbons.
Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Chicken Crab or Crab soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.
My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel. I’ve used Chicken in this recipe, but you can add Crab as well. You can make this Veggie as well by using veggie stock. You can add Tofu to bulk it up and leave the egg out.
Sweet Corn Chicken Soup
- 2 liters Water
- 2 cubes of Chicken buillon – 21 gms
- 1 can – 398 ml – 14 fl oz Corn cream style
- 2 tsps light Soya sauce
- 1 tsp Vinegar
- 1/2 cup shredded Chicken
- 1 beaten Egg
- 1/4 cup Spring Onion leaves
- Fresh cracked Pepper
- Boil the water and dissolve the stock cubes or use homemade or store-bought stock
- Add the can of creamed corn and mix
- Add the soya sauce & vinegar
- Add the shredded chicken
- When the soup is boiling, beat the egg and drip it into the soup stirring with a fork to create egg ribbons
- Add the spring onion leaves and pepper to taste