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Authentic Chinese soup straight from your own kitchen

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Cantonese corn soup

You don't need to order takeout or buy instant when you want to have a warm bowl of Chinese soup. You can make it straight from your own kitchen without much effort. The best part is, you're using healthy ingredients.

Cantonese corn soup recipe

I loved having Chinese-style corn soup when I was young but it always came straight from instant packs that were sold in the supermarkets. I was not in the habit of reading the ingredients so I was not really aware of how many additives I was eating. When I became a mother, I learned to read the ingredients of what I was feeding my kids. They love all kinds of instant Asian soup, and, since I refuse to give them the ones full of additives, I learned to create them myself. This soup is very easy to make using all-natural and healthy ingredients. You and your whole family will definitely enjoy it.

Cantonese corn soup recipe

Serves 2

Ingredients:

  • 2 tablespoons sesame seeds
  • 2 tablespoons cornstarch
  • 3 cups chicken broth
  • 2 tablespoons olive oil (or other oil)
  • 5 ounces white meat chicken, diced
  • 1/2 teaspoon grated or finely chopped ginger
  • 1 cup corn kernels
  • Salt
  • Pepper
  • 1/8 cup finely sliced leeks, plus more for garnish
  • 1 egg, lightly whisked
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped chives, for garnish

Directions:

  1. Over low heat, in a small saucepan, toast the sesame seeds for 2 minutes or until they start making popping sounds. Set aside.
  2. In a small bowl, whisk the cornstarch with a little bit of the chicken broth. Set aside.
  3. Over medium heat, in a medium saucepan that can accommodate the soup, sauté the chicken with olive oil until it is cooked through.
  4. Add the ginger and cook for 1 minute.
  5. Add the chicken broth and the corn, then let it boil. When it boils, add the cornstarch paste. Let it cook for about 10 minutes.
  6. Season with salt and pepper
  7. Add the leeks and cook for 1 minute.
  8. Turn off the heat.
  9. Pour the egg slowly into the soup while gently stirring.
  10. Serve in individual bowls and garnish with additional leeks, chives and toasted sesame seeds. Drizzle with the sesame oil.
  11. Serve hot.

More Asian soup recipes

Pork and shrimp dumpling soup
Ginger and chicken soup

Easy spicy beef pho

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