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Curried sweetcorn soup with chicken

Curried sweetcorn soup with chicken

What you'll need
  • 300g canned Heritage sweetcorn, drained
  • 240g skinless chicken breasts, cut into very thin slices
  • 1 egg, beaten
  • 1 egg white
  • 2 tbsp sesame oil
  • 4 tbsp cornflour
  • 1.25l chicken stock
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 1 tbsp curry powder
  • 1 tbsp sugar
Cooking directions

Mix together the following: chicken, egg white, 1 tbsp sesame oil, 1 tbsp cornflour and 1 tbsp salt. Place this in the fridge for 10 minutes. Grab a small bowl and beat the remaining sesame oil with a whole egg. Set aside.


In a large pan, bring the stock to the boil, add the sweetcorn and then simmer for approximately 10 minutes (uncovered).


In the meantime, bring a small pan of water to the boil. Turn off the heat, and quickly blanch the thin pieces of chicken until they turn white - 30 seconds at most. Remove and drain well.


Mix the remaining cornflour with a couple of tablespoons of water. Add this to the stock along with the rice wine, along with the sugar and 1 tbsp salt. Bring this to the boil and then let simmer for 5 minutes.


Along with the chicken, add the beaten egg and sesame oil mixture (from earlier). Pull the egg slowly into strands using a fork.


Ladle the mixture into a large bowl, ready to serve.


Extra tip: Finely chop two spring onions to garnish!

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