Chinese Chicken Corn Soup Recipe by Chef Shaun 🇹🇹 Foodie Nation

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can reduce costs while still providing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a more affordable option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be a more economical thickening agent.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a healthier protein alternative, while chicken thighs are cheaper than breasts.

Boil chicken breast in water until fully cooked, about 15-20 minutes.

Remove chicken, let it cool, then shred it into bite-sized pieces.

In the same pot, add chicken broth and bring to a simmer.

Add corn kernels, ginger, garlic, and diced carrots; cook for 5-7 minutes until tender.

Stir in shredded chicken and peas; simmer for another 3-5 minutes.

Mix cornstarch with a little water to create a slurry; add to the soup to thicken.

Drizzle in soy sauce and sesame oil; stir to combine.

Beat an egg in a bowl, then slowly drizzle it into the soup while stirring to create egg ribbons.

Season with salt and black pepper to taste; adjust flavors as needed.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens