Chicken & Sweetcorn Soup
Prep time
Cook time
Total time
Serves: 4 Servings
  • 1 Small Can of Sweetcorn (drained)
  • 200g GSN Cooked Chicken (thinly sliced)
  • 1 Egg White
  • 1 teaspoon Salt
  • 2 teaspoons Sesame Oil
  • 3 teaspoons Cornflour
  • 1 Egg (beaten)
  • 800ml Chicken Stock
  • 1 tablespoon Curry Powder
  • 1 tablespoon Shaoxing Rice Wine
  • 1 teaspoon Caster Sugar
  • 1 Spring Onion (finely chopped)
  1. Place the sweetcorn into a small bowl once it has been drained.
  2. Place the sliced cooked chicken into a separate bowl with the egg white, salt, sesame oil and 1 teaspoon of the cornflour and mix well, then place into the fridge to chill.
  3. Pour the stock into a large saucepan and bring to a simmer on a medium heat.
  4. Simmer for 10 minutes uncovered then add the shaoxing rice wine along with the curry powder, another teaspoon of salt and the sugar.
  5. Pre-mix 2 teaspoons of water with the remaining 2 teaspoons of cornflour, then pour into the saucepan.
  6. Bring the mixture to the boil by increasing the heat, then to a simmer by reducing the heat, for a further 5 minutes.
  7. Add the chicken mixture from the fridge to the saucepan along with the additional beaten egg and sesame oil.
  8. Pull the egg into long strands using a fork.
  9. Ladle into bowls and garnish with spring onions.
Recipe by Food & Fitness Always at