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+ servings

Steph's Chicken and Sweetcorn Soup (from Scratch)

A delicious chicken and sweetcorn soup made completely from scratch.
Course Lunch, Starter
Cuisine Chinese
Keyword Chicken and Sweetcorn Soup
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 5
Author Scruff


  • 2 eggs, beaten
  • 1 can creamed corn (420 gm)
  • 1 tbsp shao xing cooking wine
  • 1 tsp sugar
  • 2 tbsp fish sauce
  • 350 gm chicken meat, shredded

Soup Stock

  • 1.8 kg whole chicken not frozen
  • 2 L water
  • 1 onion, peeled and quartered
  • 2 carrots, chopped into small chunks
  • 1 celery stalk, roughly chopped
  • 1 swede, peeled and cut into small chunks
  • 20 gm ginger, thinly sliced
  • 1/2 tsp salt
  • pepper to taste


  • 2 tbsp corn starch
  • 2 tbsp water


  • 2 spring onions finely chopped
  • 4 sprigs coriander finely chopped (optional)


Making the Chicken Stock

  • In a medium stockpot, bring 2 L of water to the boil.
  • Place the chicken with the breast face down in to the boiling water. Let it come back to the boil and skim any scum that accumulates on the surface.
  • Add the the rest of the soup ingredients and cook for 1 hour.
  • Take the chicken out to cool and strain the soup. Put the soup back into the pot on medium low.
  • Once the chicken is cool enough to touch, shred roughly 350 gm of chicken meat. Store the rest of the meat in the fridge for another recipe.

Making the Soup

  • Add the shao xing wine, sugar, fish sauce and cream corn into the soup. Combine well.
  • Add the thickener and stir it in until the soup thickened.
  • Very slowly swirl the soup with a wooden spoon in a circular motion, and add the beaten eggs in little batches.
  • Taste check the soup and adjust to your preferences.
  • Add the chicken in at the last minute and garnish.