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Quick And Easy Corn Soup Recipes: How To Make Asian Corn And Chicken Soup

Updated on February 28, 2011

Chinese Corn and Chicken Soup

This is one of my favorite soups because I love Asian soups and I also happen to be a big fan of corn chowders. This soup is unlike any I've ever tried though and the addition of the egg in a steady stream at the end gives it a wonderful flavor and a different presentation.

This soup is very full bodied so no noodles are necessary as an addition. For the corn kernels, you can use fresh kernels scraped from the cob after cooking for a few minutes, canned corn drained, or frozen corn. They all work equally well. Creamed corn unsalted or salted can also be used.

The original recipe calls for ground chicken but I have always made mine with finely chopped chicken breast. You could also substitute turkey for the chicken and it would be equally as delicious.

Also try Japanese Clear soup and Chicken and Asparagus soup.

Chinese Corn and Chicken Soup Recipe

Serves 4-6


  • 1 boneless chicken breast (about 4 ounces) skinned and cubed (original recipe used 1/2 pound of ground chicken)
  • 2 teaspoons light (low-sodium) soy sauce
  • 1 tablespoon Chinese rice wine, mirin or use dry sherry
  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 1 teaspoon grated fresh ginger
  • 4 cups chicken broth
  • 1 15-ounce can creamed corn
  • 1 8-ounce can corn kernels (or 1 cup corn from cob or frozen corn kernels)
  • 2 eggs beaten
  • Salt and ground black pepper if desired
  • 2-3 green onions green part only cut into tiny chunks

Note: I usually just use olive oil or canola oil combined with vegetable spray


  1. Put the chicken in a bowl with soy sauce, rice wine or sherry, cornstarch, water, sesame oil and seasoning
  2. Cover and let sit for about 15 minutes for absorption of flavor
  3. Heat wok over medium heat
  4. Add oil and peanut swirl to cover (or spray with vegetable spray)
  5. Add fresh ginger and stir fry for a few seconds
  6. Add chicken broth, creamed corn and corn kernels
  7. Heat to just below boiling
  8. Spoon about 6 tablespoons of the hot liquid in the wok into the chicken mixture and stir until it forms a smooth paste
  9. Add all to the wok
  10. Slowly bring to a boil stirring constantly and then simmer for 4-5 minutes or until chicken is cooked through
  11. Pour the beaten eggs into the soup in a steady stream and using a fork or chopsticks, stir the top of the soup in a figure-eight pattern
  12. The egg should set in lacy threads.
  13. Serve immediately with the green onions sprinkled on top

Indian and Chinese Version


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