Monday, December 20, 2010

Sweet Corn Chicken Soup

This is one of my favorite Indo Chinese soup. I order it all the time at restaurants. This soup hardly takes any time to make if you have ready chicken stock with you. But, I wanted to make the stock at home. The homemade stock gives the soup a nice taste.

Preparation time: 20-30 minutes
Serves: 4

Chicken Stock:
1 small packet of chicken drumsticks (about 12 small pieces)
1 cup celery chopped
1 tsp finely chopped ginger
1 tsp finely chopped garlic
2 carrots diced
1 onion diced
salt to taste
4 cups of water

1 can of cream style sweet corn
1/2 cup of cooked shredded chicken
1 egg beaten
2 tbsp soy sauce
2 tbsp of green chilli sauce
2 tbsp of hot and sweet chilli sauce
2 stalk of green onion diced
3 tbsp of corn starch dissolved i a little water
1 tsp sesame oil
1 tsp pepper powder
1 tsp chilli flakes
salt to taste

  • Put all the ingredients for the chicken stock in a pressure cooker and close the lid and cook on medium heat for 2-3 whistles or until the chicken is cooked.
  • Strain the liquid from the cooker in a large bowl
  • Keep the cooked chicken pieces and separate the chicken from the bone, shred it nicely and discard the veggies.
  • In a big bowl, combine the stock with the cream style sweet corn.
  • To this add, salt, pepper, chilli flakes, all the sauces and bring it to a boil
  • When you see it boiling, add the shredded cooked chicken to it.
  • Then add the beaten egg slowly and keep stirring until the eggs form fine threads in the soup.
  • Finally, add the cornstarch and you will see the soup thickening.
  • Let it cook for 2 minutes and then you can take it out and garnish it with some sesame oil, green chillies soaked in vinegar and diced green onions.
Note: You can make the vegetarian version by using vegetable stock and using cooked vegetables instead of shredded chicken.


  1. Omg, wat a comforting bowl of tempting soup, extremely inviting..

  2. Thanks Priya. It is my all time favorite soup :)