Bangladeshi Chicken Corn Soup
A warming shredded chicken and sweetcorn soup thickened with cornflour and swirled with egg, a winter favourite in Dhaka homes.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
218 kcal
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Instructions
Step 1: Bring the stock to a simmer with the ginger and white pepper.
Step 2: Add the shredded chicken and sweetcorn and cook for eight minutes.
Step 3: Slake the cornflour in cold water and stir it into the soup to thicken.
Step 4: Drizzle in the beaten egg while stirring slowly to create ribbons.
Step 5: Season with soy sauce, salt and vinegar and finish with spring onion.
Ingredients
Quantities update automatically for 4 servings.
- 250 gChicken breast — cooked and shredded
- 1 litreChicken stock
- 200 gSweetcorn
- 2 tbspCornflour
- 2 wholeEgg — beaten
- 1 tspGinger — grated
- 1 tbspSoy sauce
- ½ tspWhite pepper
- 1 tspVinegar
- 2 wholeSpring onion — sliced
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 218 kcal
- Protein
- 20.4 g
- Carbohydrates
- 22.6 g
- Fat
- 5.4 g
- Saturated fat
- 1.2 g
- Fibre
- 2.4 g
- Sugar
- 5.2 g
- Sodium
- 780 mg
These figures are estimates for general information only and are not medical or dietary advice.