chicken and corn soup

Blog Chicken And Corn Soup
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  • 3-4 chicken thigh fillets, finely sliced
  • 2 small zucchinis
  • 2 carrots
  • 1-2 celery stalks
  • 600 ml water, boiled
  • 2 cloves of garlic, crushed
  • 2 cans of creamed corn
  • 4 eggs
  • 2 tablespoons ketap manis (sweet soy sauce)
  • 2 tsp sweet chilli sauce
  • 1 tsp sesame oil
  • 1 tsp soy sauce


  1. Pour the boiling water into a large pot and add the chicken strips.
  2. Use a food processor or thermomix to finely chop the zucchini, celery and carrots (a grater on a small setting works well too). Add vegetables  into the pot
  3. Simmer for 20-30 minutes until chicken and vegetables almost cooked, stirring occaaionally
  4. Add crushed garlic, creamed corn, ketap manis, sweet chilli sauce and soy sauce into pot. Stir
  5. Crack eggs into the soup and use a fork to quickly whisk the eggs in the soup
  6. Simmer for another 2-3 minutes
  7. Add more soy sauce or chilli as needed


This soup is very versatile- you can generally use any vegetables (great for using up old veggies in the fridge) like pumpkin or sweet potato (finely process like the carrots) or Asian greens (dont chop these as finely and add at the last 5 minutes of cooking). You can even use some frozen peas and corn and add at the last 5 minutes of cooking.




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