Chicken and sweetcorn soup is chicken broth or stock thickened with sweetcorn and egg drop. It is delicately flavoured with garlic, ginger and spring onions.
This Indonesian style sweetcorn chicken soup I’m sharing with you here is easy and quick to make. It doesn’t use a lot of spices, and it’s pretty straightforward. And you can actually taste the real chicken and sweetcorn in it.
I learn the recipe from my mom, but I’ve tweaked (as always 😆) the ingredients and the methods so that it will be easier for me to make the soup here in the UK.
I often make the soup on cold days in winter or even in spring and fall/ autumn. And I always make this soup if anyone in my household needs to fight colds.
Because not only this sweet corn and chicken soup keeps you warm as you enjoy it, but it is also believed to have anti-inflammatory effects that can ease the cold symptoms.
And the chicken and sweetcorn soup have low calories that it won’t make you feel guilty when you have it in large portions.
How to serve sweetcorn and chicken soup
When I was young, my mom used to make this sweetcorn and chicken soup for breakfast. We used to have it with garlic bread or a piece of toast.
But often we had it on its own as a starter/ appetizer or as a snack between mealtimes.
You can enjoy your soup on its own, or with a dash of your favourite chilli sauce. The soup is lovely to have with fresh bread rolls or a simple buttered toast for a light lunch. Or, you can serve the soup as a starter as well. It’s your choice 😉.
The main ingredients for chicken and sweetcorn soup
This heart-warmingly delicious sweet corn chicken soup only requires simple items. And you don’t need many ingredients to make it.
Apart from the chicken, sweetcorn and the spring onions/ scallions, all other items are pretty much ordinary things you always have in your kitchen.
Ideally, you use chicken with bone and make proper chicken stock in a few hours to get the flavour and goodness of the poultry.
However, my recipe uses boneless chicken, and it shortcuts the cooking time. Yet, you still get the nice chicken flavour just like any other chicken stock/ broth.
Ideally, you use kernels of fresh sweetcorn cobs. But you can also use the frozen sweetcorn kernels. I won’t recommend you to use the tinned sweetcorn though, because they are pre-cooked corn.
The raw sweetcorn can help thicken the soup as well. You can mash half of the kernels until they release their juices. The corn juice will be the natural soup thickening ingredient.
Ginger and garlic
Ginger and garlic are the main ingredients for flavouring.
I used the ready minced ginger-garlic. But you can make your own minced/ pounded ginger and garlic.
Traditionally, this soup uses white pepper. But I use ground black pepper more often than not.
Spring onions/ scallions
I love spring onions/ scallions in the soup. It just adds a nice flavour to the sweetcorn chicken soup.
You only need two lightly-beaten eggs for this recipe. The eggs and the sweetcorn juice will help thicken the soup.
How to make chicken and sweetcorn soup
Make the chicken soup
Pre-boil the chicken in ½ liter of hot boiling water and drain the water. Then shred the poultry into slivers.
Fry the ginger garlic paste and pepper in a little oil until it gives aroma. Then add in the chicken pieces, salt and 1 ½ liter of hot boiling water. Let it cook and simmer to make your broth.
Although this recipe calls for boneless chicken, feel free to use chicken with bones if that’s what you have at home.
The only difference is that you may have to pre-boil a little longer. Because it takes more time for the chicken with bones to become fully cooked. But the good thing is your soup will taste richer as the bones give more flavour.
Add in the rest of the ingredients
Mash half the sweetcorn kernels, and add all the sweetcorn into the chicken stock together with the shredded chicken.
After leaving it to cook further for about 5 minutes, you can add the beaten eggs as you keep stirring the soup. The egg drop will create ribbons in the soup.
Then you put the sliced spring onions in.
Lastly, you add the cornflour mixed with four tablespoons of water in the soup as you stir the soup. Keep mixing for a while until everything is nicely mixed. And let it cook further for a few minutes when the soup starts reboiling.
I hope you find this chicken and sweet corn soup recipe intriguing and that you’re thinking to try making it now. If so, let me know how you think of the soup. I really appreciate it if you could leave your views in the comment box below. And feel free to share the post and pin it in your Pinterest.
Before you go, don’t forget to check out my other Indonesian food recipes that you may like.
- The best Indonesian sweet soy chicken – Ayam Kecap.
- Lontong Sayur Betawi: hard-boiled rice with vegetable curry.
- Mie Goreng: Indonesian stir-fried noodles.
- Indonesian fried-chicken: Ayam Goreng Bumbu.
- Soto Ayam: Indonesian clear chicken soup.
- Ayam Suwir Bumbu Bali – Balinese spicy shredded chicken.
- Sate Ayam – Indonesian chicken satay.
- Ayam Penyet – crushed chicken in chillies.
Thank you and all the best.