Chicken and Sweetcorn Soup Recipe

corn on the cob


 Updated 30/05/2015

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A favourite soup in China, chicken and sweetcorn soup is tasty, filling and easy to make.


  • 1 boneless, skinned chicken breast, cut into strips
  • 2 tablespoons sunflower oil
  • 2-3 scallions, thinly sliced diagonally
  • 1 medium bell pepper
  • 1 clove garlic crushed
  • 10 baby sweet corns, thinly sliced
  • 4 cups chicken bouillon
  • large can sweetcorn, well drained
  • 2 tablespoons sherry
  • 2-3 teaspoons bottled sweet chilli sauce
  • 2-3 teaspoons corn starch
  • 2 tomatoes, peeled, quartered and seeded and sliced
  • seasoning to taste
  • freshly chopped coriander or parsley, to garnish
(see measure conversions for more information on quantites)


  1. Heat the oil in a wok until really hot.
  2. Add the chicken and stir-fry for 3-4 minutes until almost cooked.
  3. Add the scallions, pepper and garlic and continue to stir-fry for 2-3 minutes.
  4. Add the baby sweet corns and bouillon and bring to the boil.
  5. Add the sweetcorn, sherry and sweet chilli sauce an season to taste and simmer for 5 minutes, stirring occasionally.
  6. Blend the corn starch with a little cold water, add to the soup and bring back to the boil.
  7. Add the tomatoes, add seasoning if required and simmer for a few minutes.
  8. Serve the soup very hot sprinkled with finely chopped coriander or parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2-4 portions


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