Chinese Chicken Soup Thermomix Recipe
Chinese chicken soup is my daughter’s favourite winter dish at them moment, although she calls it chicken and sweetcorn soup. My husband started this father-daughter winter ritual a few years ago. They may only have it occasionally but I hate it. They go to the supermarket and buy a can of soup for their bonding meal. I am opposed to soup in a can for so many reasons!
Chicken sweetcorn soup from a can doesn’t even taste like chicken, corn or soup! It just tastes like artificial, tin flavoured, goop. Even the consistency is gross. A few weeks ago Anais wanted to buy the offending soup whilst we were shopping. I told her I would make her a proper Chinese Chicken Soup. She gave me the usual roll of the eyes, but let the argument go.
Chicken sweetcorn soup is simple, healthy and delicious! Making it is quicker than calling for a takeaway and so much more satisfying.
- 5 gm garlic
- 7 gm fresh ginger
- 1 litre chicken stock Campbells real stock
- 2 x 300 gm creamed corn
- 250 gm chicken thigh fillets cut into 1-2cm wide strips
- 1 Tbs soy sauce light
- 1 Tbs Chinese cooking wine
- 6 green shallots sliced
- 1 Tbs cornflour
- 50 ml cold water
- 2 tsp sesame oil
- 2 eggs
- 1 pinch white pepper
Place ginger and garlic in TM bowl. Mince 3 sec/Speed 9.
Scrape down the bowl.
Add stock, chicken, soy sauce, Chinese wine, creamed corn, pepper and 1/2 the shallot to the TM bowl. Cook 20min/Varoma/Speed 1.
While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
In another small bowl combine the water and cornflour until smooth.
When the chicken soup has finished cooking, add the cornflour liquid to the soup. Heat 2min/100 degrees/Speed 2.
Turn the TM onto 1min/100 degrees/Speed 1. While the machine is running, remove the MC and drizzle the whisked egg into the soup through the hole in the lid.
Allow the soup to stand for 3 minutes. The egg will cook in the soup in strands and help thicken the soup and add texture.
Ladle the soup into serving bowls.
Garnish with reserved shallot and a 1/2 tsp sesame oil.
If you can't find Chinese cooking wine a sweet cooking sherry can be substituted.
In all honesty, I haven’t made a Chinese chicken sweetcorn soup for years. I love the flavour of the soup, and how nourishing and homely, it tastes, but somehow I just don’t think to make it. It’s a shame because this is a super easy recipe which can be made on the stove top or in the Thermomix.
Anyway, I knew the recipe would need to be good to win Anais over. I was rather nervous when I put the completed bowl of Chinese chicken soup on the table for her. As soon as she sat down she smiled.
“Yum, it looks and smells amazing!” she said.
She tried the first mouthful and then got up to give me a big hug. “This is the best!” she said.
Brett arrived home and Anais was the first to greet him. “Dad, you’ve got to try mums chicken sweetcorn soup,” she said as soon as he stepped through the front door.
My husband is always beeing greeted in this manner so he made himself comfortable at the table and tried the soup. The verdict was unanimous! The toughest critics had tried my sweetcorn soup and given it a big “thumbs up.”
The rest of my family shares my food tastes (snobbery) and wouldn’t touch a can of soup if it was the last item in the pantry. So it was a forgone conclusion that a homemade Chinese chicken soup would be a winner.
I will be making this soup more often during the colder months. It’s such a simple, healthy meal to make. The preparation time is about 5 minutes and the Thermomix cooks and stirs for 20 minutes. I don’t know too many recipes which are as easy and delicious.
Do you think your family would enjoy this recipe? Why not pin it for later!
If you’re looking for another soup recipe, my family also enjoy this Pumpkin Soup w Chorizo Dust.
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