This soup is what I make when someone in the house is sick, when it's cold and raining, or when I have leftover roast chicken that needs a purpose. It's quick, it's comforting, and it somehow manages to feel both indulgent and restorative at the same time — which is a hard act to pull off.
Tinned corn works perfectly well here and I use it without embarrassment. Fresh corn cut off the cob is wonderful if you have it, but given that this is a soup that usually gets made in a hurry, the tin is your friend. The key is not to overcook the egg — you want ribbons, not scramble.
My youngest requests this soup specifically when she's feeling sorry for herself, and I have started making it as a preventive measure when I sense the household mood dipping. It has a near-perfect success rate. Serve with crusty bread or, if it's truly desperate times, toast and butter.
"Better than a hug, honestly, and less effort."
Ingredients
- 2 cups cooked chicken, shredded (leftover roast works perfectly)
- 420g tin creamed corn
- 310g tin corn kernels, drained
- 1 litre good chicken stock
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp cornflour mixed with 2 tbsp cold water
- 2 eggs, lightly beaten
- 3 spring onions, sliced
- Salt and white pepper to taste
Method
Step 1
Pour the chicken stock into a large saucepan and bring to the boil. Add both tins of corn, the soy sauce and sesame oil. Stir to combine and return to a simmer.
Step 2
Add the shredded chicken and the cornflour mixture, stirring gently until the soup thickens slightly — about 2 minutes. Taste and adjust seasoning with salt and white pepper.
Step 3
Remove from the heat momentarily and slowly pour in the beaten egg in a thin stream while stirring gently with a fork or chopsticks. The egg should form silky ribbons rather than scrambling. Return to very low heat for 30 seconds.
Step 4
Ladle into bowls and top with sliced spring onions and a small drizzle of sesame oil. Serve immediately with crusty bread.
