Now that we’re into fall, my culinary thoughts are starting to shift from salads to soups and even though the sun’s still shining in Florida you can’t beat some homemade comfort food. Regular readers will know from my blog that I don’t typically cook Asian food but I always think it’s a good idea to introduce kids to new flavors and textures, so this is something light and easy and an old family favorite that’s sure to please both little kids and teens alike. If you want a tasty, light meal, this soup is great and if you haven’t got the ingredients in your cupboard you can always order online with trusty Panda Express. Or UK readers can order online from somewhere local.

Although I don’t share too much about it, my love of Asian cooking goes way back to my childhood. As regular readers will know, I really love to cook – too many things at once, some might say – one-pots, cakes and tasty meals that my whole family can enjoy together. I learned to cook as a kid, sharing the kitchen alongside my mom. Strangely, I liked to try new things but I didn’t like anything too spicy so, as Asian food can be mixed and matched quite easily, it soon became a favorite.

Nowadays, it’s much less about the avoidance of spice and more about the convenience that comes along with such a varied cuisine. Chinese food is probably a favorite in pretty much every household because a very few, extremely healthy ingredients seem to be magically transformed into tasty dishes in mere minutes – magical. Really, there’s nothing better for a busy family evening when there are swim classes and a whole manner of other activities to contend with.

 

About This Recipe

This recipe has less than ten ingredients so there’s a good chance you may already have the bits you need at home to give this recipe a go. If you have any left-over cooked chicken from another dinner, you can add the cooked shredded chicken to the soup at the end instead of simmering it as you would the uncooked version. Just remember if you’re reheating chicken to ensure it’s piping hot before serving!

Print Recipe
Chinese chicken and sweetcorn soup
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Instructions
  1. Cut the chicken into thin slices and mix with a pinch of salt, in a bowl. Add the egg white and the cornflower paste.
  2. In a separate bowl mix the sliced mushrooms with the sweetcorn.
  3. In a wok or large pan, bring the stock to boiling point.
  4. Add the mushrooms and sweetcorn and simmer for two minutes.
  5. Add the chicken and bring back to a simmer for two to three minutes or until just cooked.
  6. Taste and season to your liking. Serve hot and garnish with a sprig of mint.
Recipe Notes

Serves Prep Cook 4 10m 8m

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