Chinese sweetcorn soup

One of my favourite Chinese soups!! This recipe tastes like the restaurant. Sometimes I add cooked shredded chicken, or crab meat for an extra dimension.


  • 500ml chicken or vegetable stock
  • 1 tsp sesame oil
  • 1 inch of ginger, grated
  • 2 tsp light soy sauce
  • 425g (1 tin) of canned creamed corn  (I used the brand Libby’s from Morrisons)
  • 1 cob of fresh sweetcorn (optional)
  • Cooked chicken or fresh/ tinned crab meat (if using)
  • 1 tbsp of cornflour, mixed with 1 tbsp water
  • 2 eggs, whisked
  • 2 spring onions, finely chopped


  1. In a pan, add the stock, sesame oil, ginger, soy sauce, creamed corn and fresh corn. Also add the chicken or crab meat if you are using this.
  2. Once brought to the boil, add the cornflour and water mix.
  3. Then to include the egg, drop it in from a height, whilst stirring. Leave for a few minutes to cook.
  4. Add the spring onions on top as a garnish.

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