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Corn Soup

Yields3 ServingsTotal Time40 mins

A soup with sweet corn cream, sauteed chicken, and scatered eggs, better served while warm.

 120 g of chicken breast, cut into thin slices
 1 can of corn cream
 1 liter water
 3 tbsp oil
 2 tsp chicken powder
 2 tbsp soy sauce
 1 tsp ginger powder
 2 eggs
 2 tsp sesame oil
 Salt and pepper as desired
 Cornstarch for thickening

Place the chicken breast pieces in a bowl. Put in the ginger powder, soy sauce, and cornstarch, stir well.


Saute chicken breast with oil until cooked.


Add water, chicken powder, pepper, salt and cream corn. Stir until it boils.


Beat the eggs and add 3 tbsp of water, mix well. Pour it slowly into the pan in a circular motion, so that the eggs don't get lumpy.


Bring to a boil again, give a little cornstarch mixed with water so that the sauce thickens. Make sure it tastes good.


Pour it in a bowl, and the warm corn soup is ready to eat!

Nutrition Facts

Servings 3