Sweet Corn Chicken Soup (Indo-Chinese)

A wonderful meal-in-a-bowl, this soup is ideal for a lunch or dinner. The corn and chicken flavor, enhanced with chilies and soy sauce just hit the spot.

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Serves 2-4


  • 1 can sweet cream style corn
  • 2 cups chicken broth
  • ½ cup water (more if needed)
  • 1 cup chicken (tights or breast) cut into small pieces
  • 3 eggs
  • 1 tsp msg salt (optional) or 1 tsp (or to taste salt)
  • pinch of black pepper

For sauce:

  • 3 tbsp soy sauce
  • ¼ cup white vinegar
  • 3 garlic cloves, finely chopped
  • 1 tsp ginger root, finely chopped
  • 2 green chilies chopped

How to make Sweet Corn-Chicken Soup:

  1. Pour chicken broth into a pan and bring to a boil.
  2. Add sweet corn. Cover and simmer on low for 20 min.
  3. Add chicken. Cook for 15 minutes.
  4. In a bowl mix eggs and add to the boiling soup stirring constantly. Boil for additional few minutes. Add some water if the soup is to thick.


  1. Mix a black soy sauce and a white vinegar.
  2. Add finely chopped garlic, ginger root, and green chilies.

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