July 1, 2021

Sweet Corn Chicken and Vegetable Soup

Sweet Corn Chicken and Vegetable Soup

This recipe is a hybrid between the Chinese-style chicken and sweet corn soup I grew up eating and the Indian-Chinese version of sweet corn vegetable soup (minus the chicken) that I ate on every single trip to India as a child. My version brings the best of both soups - the sweet corn, the chicken as well as the vegetables, so it's a complete meal with no need for an extra side dish of vegetables to balance the meal out.

You can customize this soup with your favorite condiments - mine happens to be pickled green chilies which is something that is a must in my opinion and placed at every table at Chinese restaurants across Singapore. I love using the medium hot green chilies found at my local Indian supermarket, but serrano peppers will work too. To make the pickled green chilies, head to this recipe here and use the same proportions of vinegar, sugar and water. Depending on the quantities of chilies you're pickling, you could reduce the liquid by a quarter.

Sweet Corn Chicken and Vegetable Soup

A hearty chicken soup that's a favorite amongst kids and adults in our house. Customize it with your favorite condiments!


Shilpa Iyer













For the Stock:

  • 1 chicken breast, room temperature
  • 2 inch piece ginger, sliced
  • 3 garlic cloves, slightly smashed but largely left whole
  • 3 stalks of scallions
  • 2 pandan leaves (optional)
  • 1/2 tsp white pepper
  • 2 tbsp soy sauce
  • 4 cups water

For the Soup:

  • shredded chicken breast, cooked
  • 1 cup peas
  • 1 cup diced carrots (approximately 3 medium carrots)
  • 1.5 cups defrosted frozen corn kernels, divided
  • 2 tbsp corn starch mixed with 2 tbsp water

Condiment Suggestions:


  1. To make the chicken stock for the soup, fill a large pot with 4 cups of water, chicken breast, ginger, garlic, scallions, pandan leaves, pepper and soy sauce. Bring to a boil and immediately remove from heat. Cover and steep for 30 minutes.
  2. Remove the cooked chicken. Shred it and keep it aside for later.
  3. Strain the stock into a new pot. Discard the rest.
  4. Bring the stock to a boil. Add the peas and carrots and boil on low heat simmering for 5 minutes.
  5. In the mean time, using a small food processor, grind 1 cup of defrosted corn kernels into a rough paste.
  6. Add the corn paste to the simmering soup along with 1/2 cup of whole kernels. Boil for another 5 minutes.
  7. Once the vegetables are cooked through, add the shredded chicken.
  8. While stirring well, add the corn starch mix to the simmering soup and boil for an additional 3 minutes.
  9. Remove from heat and serve immediately with your favorite condiments.
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