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Sweet corn and chicken soup

Jane and Jeremy Strode

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Chicken and sweetcorn soup
Chicken and sweetcorn soupNatalie Boog

Add cooked noodles, after the soy sauce, if you like.

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Ingredients

  • 100ml peanut or olive oil

  • 2 medium brown onions, finely sliced

  • 3 garlic cloves, finely sliced

  • 2 knobs ginger, finely sliced into strips

  • Sea salt

  • Freshly ground white pepper

  • 2 tbsp Chinese cooking wine or dry sherry

  • 6 cobs corn, kernels sliced off

  • 1½ litres chicken stock

  • 3 tbsp soy sauce

  • 2 eggs, lightly beaten

  • 1 chicken breast, poached in water or chicken stock, finely sliced

  • ½ cup coriander leaves

Method

  1. Heat oil in a large saucepan. Add onions, garlic and ginger, season and cook over medium heat until soft and starting to colour slightly, about 15 minutes. Season. Add wine and reduce by two-thirds.

    Add corn and chicken stock and simmer for 10 minutes. Add soy sauce. Pour egg in a steady stream as you stir the soup gently in a circular motion to create egg ribbons.

    Put chicken in the base of bowls before pouring hot soup over. Garnish with a few coriander leaves.

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