Asian Chicken & Corn Soup

Asian Chicken & Corn Soup is warming, healthy and so quick and easy to make. When it comes to comfort food, few dishes rival the warmth and nourishment of a steaming bowl of soup. And this one, being a One Pot, Budget Friendly, Family Friendly, Asian-style soup, ticks so many boxes for me!

I am by no means claiming to be an expert in Asian cuisine, but I do know that I like the flavours that are in Asian-style dishes. And Asian cuisine is renowned for its bold flavours, aromatic spices, and fresh ingredients. This chicken and corn soup recipe showcases these qualities. By blending the comforting familiarity of chicken soup with the delicate sweetness of corn, the subtle complexity of Asian seasonings and topped with the freshness of green onions, this dish has it all. Also try my Chicken Stir-fry with Sugar Snap Peas – another quick, delicious and healthy meal. Or for a creamy option, try my Creamy Chicken and Corn Soup.

Asian Flavours and Chicken & Corn Soup

Most of the flavours needed for this dish, you will find already in your pantry, while the ones that aren’t there, are easily come by.

Ingredients:

• boneless, skinless chicken breasts, thinly sliced
• chicken stock
• creamed corn
• corn kernels (fresh, canned or frozen)
• egg, beaten
• shallots (green onions), thinly sliced
• Chinese cooking wine
• soy sauce
• fresh ginger, finely grated
• garlic, finely grated
• pepper to taste
• fresh cilantro and chilli for garnish (optional, but certainly not required)

Tips for making the soup:

Cooking the chicken: By poaching the chicken in all of the Asian seasonings, it keeps it tender while also absorbing the flavours.

The corn kernels: Use canned or frozen corn kernels, or even cut fresh kernels straight from the cob.

Season to perfection: With the addition of soy sauce and stock, I don’t find I need any more salt added to the chicken and corn soup, but make sure you taste and season to your liking.

Finish with freshness: Sprinkle sliced shallots over the top of the soup, adding a pop of color and also a touch of freshness. For an extra burst of flavour, you can sprinkle some coriander and chilli over the top of each serve, but the soup is still great without.

Gluten-free options: Looking for a gluten-free version of chicken and corn soup? Try replacing the soy sauce with Tamari and also substitute sherry for the Chinese cooking wine. You now have a delicious bowl of gluten-free Asian Chicken & Corn Soup!

Enjoy as a light lunch, a soothing appetizer, or a nourishing dinner. With its delicate balance of savoury and sweet, Asian Chicken & Corn Soup is a comforting dish that’s perfect for any occasion. Give it a try and discover the joys of homemade soup with an Asian twist.

Feedback: What did you think of the Asian Chicken & Corn Soup? Let me know in the comments below. Cheers, Elby!

Want a taste of something more? Check out my other tasty Soup recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.

Asian Chicken & Corn Soup

Recipe by Elby | The Tasteful Pantry

This Asian-style soup is warming, healthy and full of flavour. Serve it as an appetiser or try it for the main course with some crusty bread.

Course: SoupsCuisine: AsianDifficulty: Easy

5.0 from 2 votes

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Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

215

kcal

Total time

25

minutes

Cook Mode

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Ingredients

• 4 cups chicken stock, salt-reduced

• 2 tsp grated ginger

• 1 garlic clove, grated

• 2 tbsp Chinese cooking wine

• 1 tbsp soy sauce

• 400 grams chicken breast

• 1 egg, lightly beaten

• 420 grams creamed corn

• 420 grams corn kernels, drained

• pepper

• 1 cup water (optional)

• 3 shallots, thinly sliced

• (optional extras) coriander and chilli

Directions

• Combine the stock, ginger, garlic, wine, soy sauce and chicken in a large saucepan. Bring to the boil, then reduce to simmer for 7-10 minutes, or until chicken is cooked through.
• Remove the chicken from the pot and set aside to cool for 10 minutes or until cool enough to handle. Shred the chicken with a fork.
• Increase the temperature to medium-high to bring the stock mixture back to a slow boil. Using a fork, whisk the egg very gradually into the stock mixture, to create ribbons of egg.
• Stir in the shredded chicken, both corns and season with pepper. Add up to one cup of water to bring the soup to the desired consistency.
• Serve topped with a sprinkle of shallots and optional extras, if desired.
  
  
  Try my other tasty Soup recipes and One Pan | One Pot dishes.

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