Max's Sweet Corn and Chicken Soup
Serves 4·Added 5 May 2026 by Tom Melhuish
Starter
Ingredients
| 4 | cobs | sweet corn(or frozen) |
| 1 | small | white onion |
| 1 | garlic clove | |
| 5 | cm | ginger(knob) |
| 2 | tabs | vegetable oil |
| 1 | teas | sea salt |
| 1/2 | cup | shao hsing wine or dry sherry(I leave this out) |
| 7 | cups | light Chinese chicken stock |
| 200 | g | chicken breast(cut width ways into 1cm strips (or thighs)) |
| 2 | teas | light soy sauce |
| 2 | eggs(lightly beaten, I leave these out) | |
| 1 | tabs | spring onions(finely sliced) |
Method
1.Remove the kernels from the corn cobs, you should end up with about 3 cups. Peel and finely dice onion and garlic. Peel ginger and cut into fine strips.
2.Heat oil in a heavy based pot and sauté onion, ginger, garlic and salt for 1 minute. Add wine or sherry and simmer for a further minute or until liquid has reduced by half. Stir in corn and stock and bring to the boil. Reduce heat and simmer gently for 30 minutes. During the cooking time, you may need to skim the surface of the soup occasionally.
3.Stir through chicken and soy sauce and simmer for a further minute. Lower heat and slowly pour the beaten egg into the soup. Stirring constantly with a fork, remove from stove the minute you see the egg forming ribbons. Serve in bowl, garnished with spring onions.
Recipe Notes
AI · may be inaccurate
Substitutions
- chicken breast → chicken thighs (preference)
- shao hsing wine/dry sherry → omitted (preference)
- eggs → omitted (preference)
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