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Chicken and Sweetcorn Soup

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“Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.”

Ingredients Nutrition

  • 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
  • 500 ml water
  • 12 chicken stock cube, dissolved in small amount water
  • 200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
  • 2 eggs, beaten
  • 3 spring onions, finely sliced
  • salt
  • pepper


  1. Boil water.
  2. Add creamed style corn and add the dissolved chicken stock and stir.
  3. Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
  4. Bring back to the boil.
  5. Take the soup off the element and let it cool for 15 seconds.
  6. Slowly add the beaten egg in a thin stream whilst stirring all the time.
  7. Add salt and pepper to taste.
  8. Serve in soup bowls and sprinkle with spring onions.

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