Creamy Corn Soup with Chicken
Egg ribbons in corn soup need two conditions: the soup must be at a gentle simmer, and the egg must be poured in a very thin stream with slow circular stirring. Pouring it in at once gives you a lump, and cold soup just turns it cloudy.
- Prep
- 12 min
- Cook
- 22 min
- Total
- 34 min
- Calories
- 200
Creamy corn soup is one of the best-known Chinese soups in our region, and its silky egg ribbons are its signature. It comes together in twenty minutes with simple ingredients.
Method
-
1
Poach the chicken
Simmer the chicken breast in the stock with the ginger for 15 minutes, then lift it out and shred it by hand. Shredding by hand gives a better texture than knife-cut cubes.
⏱ 18 min -
2
Blend half the corn
Blend one can of corn until smooth and leave the other whole. The blended corn gives the creamy body and the kernels give the texture.
⏱ 5 min -
3
Simmer
Add the blended corn, the kernels, the shredded chicken, soy sauce, salt and pepper to the stock and simmer for 8 minutes over medium heat.
⏱ 9 min -
4
Cornflour in cold water
Dissolve the cornflour in 4 tablespoons of cold water until smooth, then pour it into the soup gradually while stirring constantly. Dry cornflour lumps instantly.
⏱ 5 min -
5
Thicken
Keep stirring for 3 minutes until the soup thickens and turns glossy. For a thicker soup, add another spoonful of dissolved cornflour.
⏱ 4 min -
6
Egg ribbons
Keep the soup at a gentle simmer and pour the beaten egg in a very thin stream while stirring slowly in a circle with a fork. The ribbons form in seconds.
⏱ 3 min -
7
Finish
Take it off the heat and add the sesame oil and spring onions. Sesame oil is aromatic and burns off over heat — it always goes in last.
⏱ 2 min
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Tips that actually matter
- Blend half the corn and leave half — creaminess and texture together.
- Dissolve the cornflour in cold water and add it gradually while stirring.
- A thin stream of egg into simmering soup — all at once gives you a lump.
- Sesame oil off the heat — heat drives off its aroma.
People also ask
How do I get the egg ribbons?
The soup must be at a gentle simmer, and you pour the beaten egg in a very thin stream from a height while stirring slowly in a circle. Cold soup turns cloudy and a fast pour gives you a lump.
Why does my cornflour lump?
You added it dry to hot soup. Dissolve it in 4 tablespoons of cold water until perfectly smooth, then pour it in gradually while stirring — that way it cannot lump.
Can I use fresh corn?
Yes and it is better: boil 4 cobs, strip the kernels, and blend half. Fresh corn is naturally sweeter, so you may need less sugar or none at all.
Cook mode
Creamy Corn Soup with Chicken
-
1
Poach the chicken
Simmer the chicken breast in the stock with the ginger for 15 minutes, then lift it out and shred it by hand. Shredding by hand gives a better texture than knife-cut cubes.
-
2
Blend half the corn
Blend one can of corn until smooth and leave the other whole. The blended corn gives the creamy body and the kernels give the texture.
-
3
Simmer
Add the blended corn, the kernels, the shredded chicken, soy sauce, salt and pepper to the stock and simmer for 8 minutes over medium heat.
-
4
Cornflour in cold water
Dissolve the cornflour in 4 tablespoons of cold water until smooth, then pour it into the soup gradually while stirring constantly. Dry cornflour lumps instantly.
-
5
Thicken
Keep stirring for 3 minutes until the soup thickens and turns glossy. For a thicker soup, add another spoonful of dissolved cornflour.
-
6
Egg ribbons
Keep the soup at a gentle simmer and pour the beaten egg in a very thin stream while stirring slowly in a circle with a fork. The ribbons form in seconds.
-
7
Finish
Take it off the heat and add the sesame oil and spring onions. Sesame oil is aromatic and burns off over heat — it always goes in last.
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