Curried sweetcorn soup with chicken

Curried sweetcorn soup with chicken

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(4 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

This twist on the traditional Chinese sweetcorn soup has a subtle curry flavour. It's delicious, quick and easy to prepare

Nutrition and extra info

  • before adding egg

Nutrition: per serving

  • kcal246
  • fat6g
  • saturates1g
  • carbs18g
  • sugars3g
  • fibre4g
  • protein28g
  • salt2.2g
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  • 450g fresh sweetcorn cob or 280g/ 10oz canned sweetcorn, drained
  • 225g skinless, chicken breasts, thinly sliced into long shreds
  • 1 egg white, plus 1 egg, beaten
  • 2 tsp sesame oil
  • 3 tsp cornflour
  • 1.2l chicken stock
  • 1 tbsp Shaohsing rice wine or dry Sherry
  • 1 tbsp curry powder or paste
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 spring onions, finely chopped, to garnish
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. If you’re using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside – you should end up with about 280g.

  2. Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.

  3. Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white – about 20 secs. Remove with a slotted spoon and drain well.

  4. Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.

  5. Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.

  6. Ladle into a large bowl, garnish with the spring onions and serve straight away.

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Comments, questions and tips

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18th Mar, 2017
I've just seen this recipe has no ratings and feel the need to rectify that straightaway as it's delicious! The velveting of the chicken makes all the difference - it's magic. If you make your own chicken stock and add in a few Chinese aromatics (slices of root ginger, garlic cloves, a star anise, coriander stalks etc.) you will be rewarded with a bowl of beauty. Add some noodles to make it into a satisfying meal.
9th Mar, 2016
Delicious. We are full of the lurgy at the moment and this hit the spot will the whole family. The kids have asked for it again. In fact my 6 year old has asked for it when his friend comes round to play at the weekend
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