Sweet Corn Chicken Soup

Thick and Creamy Sweet Corn Chicken Soup is an Indo-Chinese Soup that takes just 20 minutes to make from scratch.

Course Soup

Cuisine Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 312kcal

Heat oil in a large saucepan or soup pot. Saute minced garlic for 30 seconds until aromatic (don't brown).
Pour in the stock and minced ginger. Bring the mixture to a simmer.
Lower heat. Add in the chicken breast, cover, and cook on the lowest flame for 6-7 minutes. Remove and rest the chicken breast covered for 10 minutes.
While the chicken is resting, add corn kernels and the can of creamed corn to the stock(poached liquid) in the saucepan. Combine well and simmer for 2 minutes.
Whisk one egg. Slowly add to the simmering soup while stirring the soup with another hand in a clockwise direction. You would see thin ribbons of eggs forming the soup. After all the eggs is incorporated, simmer the soup for a minute for the egg to cook.
Add shredded chicken, soy sauce, toasted sesame oil, salt and pepper. Stir and let it simmer for another 1-2 minutes.
Finish off the soup with chopped green onion. Serve.
( Instruction for creamed corn substitute and using pre-cooked chicken mentioned in notes).

Set Instant Pot in Saute mode. Once the timer is off and the sign says 'ON', add oil.
When the oil is hot,Stir in ginger and garlic. Saute for a minute, until the raw smell is gone.
Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.Close the lid. Set to 'Manual Mode' and 6 minutes. Put the vent to sealing position. Let it cook on high pressure for 6 minutes.
When the countdown is over, let the pressure release naturally for 10 minutes. Then do a quick release.
Remove cooked chicken using a spatula and keep aside covered.
Set Instant Pot to saute mode again. Add corn kernel and Creamed Corn. Stir well
Whisk one egg. Slowly add to the simmering soup while stirring the soup with another hand in a clockwise direction. You would see thin ribbons of eggs forming the soup. After all the eggs is incorporated, simmer the soup for a minute for the egg to cook.
Meanwhile, shred chicken using two forks. Add shredded chicken to the pot. Followed by Soy Sauce, toasted sesame oil, salt and pepper. Mix everything well.
Finish off the soup with chopped green onion. Serve.

Fresh corn has an inherent sweetness but you can surely go with frozen corn for its convenience. Use a can of drained and rinsed canned corn kernels instead of fresh corn.
To substitute canned creamed corn - Blitz another 3/4th cup of corn in a food processor just until kernels are half broken. Add 1/2 cup of water, 1/2 teaspoon sugar, and 2 tablespoons of cornstarch. Stir in this mixture into the saucepan instead of canned corn. Let it cook until the mixture thickens.
To use pre-cooked chicken- Skip poaching of chicken breast. After sauteing garlic, add stock, grated ginger, corn, and creamed corn to the sauce pan. Bring everything to a simmer. Follow the rest of the steps as such.