I love Chinese food, and especially love their soups. There is nothing more delicious than a bowl of soul warming chicken soup. I’m a huge sweet corn fan and this just makes the soup so scrummy it always has me heading back to the kitchen for a second bowl. Sadly here in Korea it is impossible to go and buy a bowl of this delightful delicacy, but luckily for you it’s very easy to make and you can source all the ingredients at your local Korean supermarket. This soup is so good that we have had it twice this week already. It’s a great option if you have a chicken man that sells roast chickens on your street, if not you can just use two breasts. If you have whole chickens use the bones to make the stock.


2 chicken breasts (or the chicken picked off the bones of one roast chicken)

2 cans of creamed corn (or 2 cans of sweet corn blended in the blender)

1 onion

4 cloves of garlic

An inch of fresh ginger (optional)

1 litre of chicken stock (homemade or stock cube)

4 tablespoons of soy sauce

5-6 spring onions (finely chopped)

2 eggs (beaten)

2 tablespoons of sesame seed oil (optional)


If using raw chicken breasts boil them in the chicken stock until they are cooked. Remove them from the stock, allow to cool then shred them to pieces. Fry off the onions and the garlic in a little oil until softened. Add the chicken stock and bring to the boil. Add the blended sweet corn to the stock mixture along with the soy sauce and the shredded chicken. Allow to simmer for 5 minutes.

Remove the pan from the heat and add the beaten egg whilst whisking at the same time, this will make the long strands of eggs that you find in the Chinese soups. Throw in 3/4 of chopped spring onions and 1 tablespoon of sesame seed oil. Mix everything together then put into bowls. Garnish with the remaining spring onions and sesame seed oil and serve. If you’re feeling frivolous you can add some mandu into the soup a minute or two before you add the egg , it makes a nice addition in the place of wontons. Voilá my chinese chicken sweet corn soup another way to warm your winter.



0 comments on “Chinese Chicken & Sweetcorn Soup”

    • Yes this was the first time I had used creamed corn, they had some in the foreign food mart. I though it would be more creamy, it literally is corn that has been blended slightly. lol

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