Sweet corn and chicken soup

Chicken and sweetcorn soup
Chicken and sweetcorn soup Photo: Natalie Boog

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


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


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.