| |

Chicken and Corn Soup

Close up of a turquoise bowl filled with chicken and corn soup

Today, we’ll be preparing a traditional Asian delicacy (a childhood favourite) with the help of our reliable Thermomix. That’s right, we’re cooking up a delectable Chicken and corn Soup complete with irresistible egg ribbons. This dish was a staple in our family’s banquet meals at our local Chinese restaurants when I was younger. It was always one of the first items on the menu, and I adored it. Let’s get started, shall we?

There are loads of recipes that use canned “Creamed Corn”. I’m not a fan of creamed corn, as I dont want to buy the extra ingredients listed on the packaging. Instead, I suggest using whole Corn Kernels and blending some of them, and thus avoiding the extra sugar or any other undesirable elements. Oh, and I also like to leave some whole, as they add nice little pops of flavour (and texture).

Banner ad for online courses at Becs Table.
Find a course that interests you, and just do it!
A Thermomix bowl showing my chicken and corn soup recipe.

Frequently Asked Questions: (FAQ’s)

What can I use as a substitute for chicken thigh fillets?

I choose Chicken Thigh fillets because of the flavour and you’re less likly to over cook them. But you can also use breast or even Tofu for a Vegetarian option. You’ll have to swap the chicken stock pot out for a vegetable one but all is acceptable.

Can I use fresh corn instead of canned?

Sure, go ahead and remove the kernels from the corn cobs and proceed with the recipe as instructed. The kernels are small enough to cook thoroughly within the given time.

What is a good alternative to using a stock pot?

I love Continental stock pots because they’re full of flavour and don’t have as many additives in them as others on the market. You could of course use and of the Thermomix stock pastes or powders, or even make your own stock from scratch. I’ve got tips here.

How can I make this dish gluten-free?

Providing you’ve used corn based cornflour and not wheat based, and you choose a stock that is GF free, that’s all you have to change.

What’s the best oil to use for this recipe?

In Asia they may use a non flavoured Peanut oil but I suggest you use what ever non flavoured oil you like to use. We’re not using a lot, you could even go with olive oil if you like, just make sure it’s still in it’s best before date.

Can I prepare this dish ahead of time?

Yes, definitely, I would prefer to include the final step of creating the eggy ribbons during the reheating process. This is important because they might fall apart when reheated. It’s delightful to have them large and tender, but maybe that’s just my preference. 😂

What do you mean by “reverse speed” on the Thermomix?

When you set your Thermomix in reverse, it will stir without chopping. The Thermomix blade has one sharp side for chopping and one blunt side for gentle stirring, making it perfect for both tasks.

How can I achieve the perfect eggy ribbons?

Make sure you pour your egg into the pot while the soup is really hot and don’t stir it too much. The trick is an even pour and gentle stir.

Can I double this recipe?

Sure, just make sure you add to the time for cooking the chicken out and warming the liquid to 100°C.

Do I have to use a Thermomix to make this recipe?

No, you can prepare it on the stove top. Just carefully follow each step and I’m confident you will be able to figure it out. For crushing the tinned corn, I recommend using either a food processor or a potato masher.

A Thermomix bowl showing my chicken and corn soup recipe.

Chicken and Corn Soup

5 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
This recipe reminds me of when I was a child, going to a Chinese restaurant with my family and having the banquet meal. This was always on the menu.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Difficulty Easy
Course Entree, Lunch or dinner
Cuisine Asian
Servings 2
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 300 g Corn Kernels or there abouts I prefer whole kernels not creamed for this recipe purchase a can of around 420g and you should end up with around 300g of kernals.
  • 180 g Chicken thigh fillet I used one fillet for 2 people
  • 15 g non flavoured oil you like to use
  • 10 g ginger knob
  • 5 g garlic about 2 cloves
  • 2 tsp cornflour
  • 1 Chicken stock pot or similar (Continental chicken stock pot)
  • 500 g water
  • 1 spring onion sliced (green shallot)
  • 1 egg
  • 1/4 red chilli sliced optional
  • few coriander leaves optional

Instructions
 

Prepping the Corn

  • Open the Tin & Drain: Scoop out a couple of tablespoons of whole corn kernels and set them aside. These will be our crunchy little treasures for later.
  • Toss the rest of the corn into your Thermomix. We're talkin' a quick chop—just pop the MC in and set it for 6 seconds/speed 5. Then remove the chopped corn and add it to the bowl you set aside earlier (with the whole corn kernels). Don't worry about cleaning the bowl for the next step.
  • Add your garlic and ginger to the TM bowl and chop 8 seconds/speed 7. If you like you can scrape down and repeat to make the chunks finer.

Chicken Time

  • Slice & Dice: Cut your chicken thigh fillet into bite-sized pieces. The smaller, the better if you want it to cook quicker!
  • Into the Thermomix: Place the chicken pieces, oil, and cornflour. Set it to cook for 10 minutes/120°C/reverse speed +1. We're going for tender and flavourful here, but we don't want too much colour!

Bringing It All Together

  • Add the stock pot, water, (or 500g of chicken stock), the reserved corn, and the white parts of the shallots to your Thermomix bowl. Place the TM basket on top of the lid and cook for 10 minutes / 100°C / reverse speed + slow stir.
  • Eggy Ribbons: While that's cooking, grab an egg and whisk it in a small jug or bowl. When the timer dings, you need to be ready; set your Thermomix back to 100°C, reverse speed, + slow stir. Slowly pour the whisked egg through the hole in the lid to create those dreamy eggy ribbons. This should only take around 30 seconds. Do it slowly so you don't break them up too much.
  • Garnish & Serve: Sprinkle your bowl with some chopped spring onions (the green bits, of course!) and a few thin slices of chilli for that extra kick, if you like that. If not, "forget about it." Oh, that sounded Italian. 🤪

Notes

If you increase the volume of this recipe, remember you’ll have to increase the time it will take to cook as well. 
We find this soup is enough for the two of us if we serve it with Roti or Crusty Sourdough, but on its own, we might increase the volume.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating