5 minute Chinese Chicken and Corn Soup

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth offers a lighter option while bouillon cubes are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry staple.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive than breasts.

Start with 1 liter of water simmering in a pot.

Add a couple of spoonfuls of chicken stock powder and whisk it in.

Add ground ginger and ground garlic to the pot.

Incorporate creamed corn and fresh corn kernels into the mixture.

Add a good dollop of soy sauce and mix well.

Make a cornflour slurry by mixing equal parts cornflour and water, then add it to the pot and whisk.

Let the soup simmer for 2 minutes.

Add 1 cup of shredded leftover roast chicken to the soup.

Whisk 2 eggs in a bowl, then slowly drizzle them into the soup while stirring to create egg ribbons.

Add chopped spring onions to the soup and give it a final whisk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens