Curried sweetcorn soup with chicken

This twist on the traditional Chinese sweetcorn soup has a subtle curry flavour. It's delicious, quick and easy to prepare

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 246
  • fat 6g
  • saturates 1g
  • carbs 18g
  • sugars 3g
  • fibre 4g
  • protein 28g
  • salt 2.2g

Ingredients

  • 450g fresh sweetcorn cob or 280g/ 10oz canned sweetcorn, drained
  • 225g skinless, chicken breasts, thinly sliced into long shreds
  • 1 egg white, plus 1 egg, beaten
  • 2 tsp sesame oil
  • 3 tsp cornflour
  • 1.2l chicken stock
  • 1 tbsp Shaohsing rice wine or dry Sherry
  • 1 tbsp curry powder or paste
  • 1 tsp sugar
  • 2 spring onions, finely chopped, to garnish
MPU 2

Method

  1. If you’re using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside – you should end up with about 280g.

  2. Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.

  3. Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white – about 20 secs. Remove with a slotted spoon and drain well.

  4. Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.

  5. Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.

  6. Ladle into a large bowl, garnish with the spring onions and serve straight away.

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