Asian-style chicken corn soup

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Rating: 5
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Yield: 4 to 6 servings
Prep Time: 10 Minutes
Cook Time: 35 Minutes



  1. In a large pot of boiling water, cook corn cobs for 5 minutes.
  2. While corn is boiling, prep your ingredients.
  3. After corn is boiled, remove and cut kernels off lengthwise, and set aside.
  4. In large pot or Dutch oven, heat canola oil over medium heat.
  5. Cook chicken until browned, approx. 5 to 7 minutes.
  6. Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes.
  7. Add chicken broth, cover pot and bring to boil.
  8. Dissolve cornstarch into soy sauce. Add to boiling pot, stirring well.
  9. Add egg mixture while stirring. Eggs cook up into threads.
  10. Add corn and cook for 2 minutes.
  11. Adjust salt, pepper to taste.
  12. Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired.
Nutrition Facts
Asian-style chicken corn soup
Amount Per Serving
Calories 394 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Sodium 532mg 22%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Protein 39g 78%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Developed by Zannat Reza, 2014

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