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Sweet Corn and Chicken Soup Recipe

Sweet Corn and Chicken Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on February 20, 2011

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    I grew up in Hong Kong and since moving back to the United States have missed the Corn and Crab soup that we used to get at our favorite restaurant. This looked so similar I had to try it and it hit the spot!! It was MUCH better than soups I've tried in Chinese restaurants here in the states. The consistency and flavors were spot on. You can't make it without the egg wisps! It's the finishing authentic touch. I made it as she did on the show and not with the extra ginger-garlic paste that the recipe shows. Definitely a winner and I may try it with crab meat some time too!

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  • on February 19, 2011

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    Very tasty

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  • on February 19, 2011

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    I made this last night and it was just what the Doctor ordered. I used leftover roasted chicken, and given the sodium already present, passed on the soy sauce. The instruction to add Ginger-Garlic Paste was a bit confusing, as it was not on the list of ingredients, but I had some left over from another dish so it worked out. Delicious!

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  • on February 18, 2011

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    Love this soup. Very comfotting, especially on a cold rainy night.

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  • on February 18, 2011

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    I thought it tasted basic, chicken soup with creamed corn in it. It was REAAALLY salty. I looked afterwards, each can of creamed corn has 400 mg of sodium, then you add 2 chicken bouillon cubes, then adding soy sauce. I love making Aarti's recipes, but I probably won't make this again.

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  • on February 16, 2011

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    Awesome soup. I used 4 chicken thighs in lieu of the breasts. I also upped the rice vinegar, as I really like the sour element in this soup. Soy sauce and even a drop or two of vinegar at service made this soup for me.

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  • on February 15, 2011

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    Loved this soup! Even my two year old ate it (and she is pretty picky these days. Leftovers are fantastic and I even sent some to my inlaws! I did leave out the bullion (just couldn't bring myself to buy it, but added a good amount of soy at the table (it's a must. I made it for the second time this afternoon and went a bit heavier on the peppercorn, corriander, and ginger. Now we don't need to go out for 'egg drop soup' any more!

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  • on February 15, 2011

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    Overall, I really liked this soup. We used to go to a Singapore restaurant that had soup like this and hoped it would mimic it. Very close! Next time I'll only use one can of creamed corn and a bag of frozen. LOVED the ginger - I grated mine on a microplane. I added three eggs for the egg whites - kind of makes it like egg drop soup. Also - did anyone else's turn out much darker in color than Aarti's? I did end up adding more soy (didn't have any boullion but added the next day so I know that added to the color but even my initial stock was MUCH darker.

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  • on February 13, 2011

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    Love it! The only change I had to make was I omitted the coriander, only because we couldn't find it here out here in Idaho. My newly pg has been very rather testy lately, but this soup just hit the spot. Definitely freezing the leftovers for later!

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  • on February 13, 2011

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    Great! Like all her recipes, the taste is awesome.

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