thumbnail image 1
thumbnail image 1
Preparation time
Total time
2 person(s)


Bec's Chicken And Corn Soup with Egg Ribbons

  • 300 g Corn Kernals, Tin, fresh or Frozen, I prefer whole kernels not creamed for this recipe purchase a can of around 420g and you should end up with around 300g of kernals.
  • 180 g boneless skinless chicken thigh
  • 15 g oil, non flavoured but EVOO is fine
  • 10 g ginger
  • 5 g garlic clove
  • 2 level teaspoons cornflour (starch)
  • 1 Contiental Stock Pot, Stock booster
  • 500 g water
  • 1 spring onion/shallot
  • 1 egg
  • 1/4 long red chilli, Optional
  • 8 leaves coriander, Optional

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

Recipe's preparation

    Prepping the Corn
  1. Open the Tin & Drain: Scoop out a couple of tablespoons of whole corn kernels and set them aside. We will add these to the finished soup for pops of corn flavour.
  2. Toss the rest of the corn into your Thermomix. We're talkin' a quick chop—just pop the MC in and set it for 6 seconds/speed 5. Then remove the chopped corn and add it to the bowl you set aside earlier (with the whole corn kernels). Don't worry about cleaning the bowl for the next step.
  3. Add your garlic and ginger to the TM bowl and chop 8 seconds/speed 7. If you like you can scrape down and repeat to make the chunks finer.
  4. Chicken Time
  5. Slice & Dice: Cut your chicken thigh fillet into bite-sized pieces. The smaller, the better if you want it to cook quicker!
  6. Into the Thermomix: Place the chicken pieces, oil, and cornflour. Set it to cook for 10 minutes/120°C/reverse speed +1. We're going for tender and flavourful here, but we don't want too much colour!
  7. Bringing It All Together
  8. Add the stock pot, water, (or 500g of chicken stock), the reserved corn, and the white parts of the shallots to your Thermomix bowl.
  9. Place the TM basket on top of the lid and cook for 10 minutes / 100°C / reverse speed + slow stir.
  10. Eggy Ribbons: While that's cooking, grab an egg and whisk it in a small jug or bowl. When the timer dings, you need to be ready; set your Thermomix back to 100°C, reverse speed, + slow stirGentle stir setting"Gentle stir setting" . Slowly pour the whisked egg through the hole in the lid to create those dreamy eggy ribbons. This should only take around 30 seconds. Do it slowly so you don't break them up too much.
  11. Garnish & Serve: Sprinkle your bowl with some chopped spring onions (the green bits, of course!) and a few thin slices of chilli for that extra kick, if you like that. If not, "forget about it." Oh, that sounded Italian. 🤪


If you increase the volume of this recipe, remember you’ll have to increase the time it will take to cook as well.

We find this soup is enough for the two of us if we serve it with Roti or Crusty Sourdough, but on its own, we might increase the volume.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Print recipe

Bec's Table Chicken And Corn Soup with Egg Ribbons



  • There are no comments at the moment.
Are you sure to delete this comment ?

Other users also liked

Show me similar recipes by: