Sweet Corn Soup
An all-time favourite which is nutritious and quick to prepare. Try this Chinese sweet corn soup recipe.
Total time: 30mins - 60mins
565g canned creamed corn
120g chicken breast (cubed)
1 spring onion, (finely chopped)
3½ cups water
2 tsp powdered chicken stock (or 2 cubes)
1½ tbsp Lee Kum Kee Premium Soy Sauce
1 egg (lightly beaten)
2 tbsp spring onion (chopped; to garnish)
- Mix corn, chicken and white bases of the spring onion in a saucepan, add water and stock and bring to the boil.
- Add the beaten egg and continue stirring until thickened. Season with soy sauce.
- Pour soup into bowls and garnish with the spring onion greens. Hint: If a thicker texture is desired, stir in 1 tsp of corn flour (mixed prior with 8 tbsp cold water) while cooking.