Chicken and Sweetcorn Soup Chinese Style Recipe - Skint Chef (2024)

FAQs

What is Chinese chicken and sweetcorn soup made of? ›

Chinese-style chicken and sweetcorn soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth.

Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.

Soupreme Chicken & Sweetcorn Soup 600g | ALDI.

Potato starch can also be used as a thickener in a pinch, but cornstarch or tapioca starch are definitely preferred.

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Made with natural ingredients such as herbs, plants and meats, Chinese soups are filling and tasty, and can help maintain your weight. You can drink Chinese soups in place of snacks, or simply have them as meal replacements.

If you've ever frequented an Asian eatery, you may have indulged in those delicious wonton strips that are often included with soups or chow mein, and are occasionally served as small bites. These deep fried, crispy noodles have been a topic among the vegan community.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

What is the nutrition in chicken and sweetcorn soup? ›

Nutrition summary

There are 382 calories in 1 serving of Chicken and Sweetcorn Soup. Calorie split: 16% fat, 64% carbs, 21% protein.

This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

For example, a serving of a well-known canned chicken noodle soup has 940 mg of sodium, and while that's already high, the amount skyrockets to 2,350 mg — more than your full daily requirement — if you eat the whole can. Though lower sodium versions are still on the high side, they're obviously a better choice.

The second is canned sweet corn. Be sure not to drain it. You want to add the liquid from the sweet corn straight to the soup; it adds a really nice sweet undertone to the soup.

When you think of chicken noodle soup, you're probably thinking of the American version, with egg noodles and a broth flavored with carrots, celery, and onions. A Chinese Chicken Noodle Soup broth is more pure in flavor, with just ginger, rice wine, and scallion as additional seasoning.

With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it's hearty, savoury, sour – and as spicy as you want it to be.

Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce.

1. Hot and Sour Soup. A timeless classic and evergreen Chinese soup, as the name suggests, Hot and Sour soup is spicy and tangy that tingles the taste buds and pulls all the right strings in your heart.