Chicken and Sweetcorn Soup

Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...
By Ainsley Harriott
Chicken and Sweetcorn Soup
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp vegetable oil
  • 100 g boneless, skinless chicken breasts
  • 1 clove garlic, finely chopped
  • 1 cm piece ginger, finely chopped
  • 1 tbsp cornflour
  • 600 ml hot chicken stock
  • 100 g sweetcorn
  • 1 egg
  • 1 tbsp fresh lemon juice
  • shredded spring onions, shredded, to garnish
  • dark soy sauce
  • toasted sesame seeds, to garnish


1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

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