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Variation Chicken and Sweet Corn Soup



7 portion(s)

Chicken and Sweet Corn soup

  • 1 onion, peeled and quartered
  • 2 level teaspoons garlic, minced
  • 10 grams olive oil
  • 420 gram Can creamed corn
  • 125 gram corn kernels, fresh or 420g canned
  • 900 grams chicken stock
  • 400 grams chicken, cooked, shredded
  • 2 teaspoon soy sauce
  • 1 tablespoons sweet chili sauce, mixed with water
  • 2 tablespoons cornflour, dissolved in 1/4 cup water
  • 2 egg whites, or whole eggs, lightly whisked
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9

Recipe's preparation

    Chicken and Sweet Corn Soup
  1. Add onion and garlic to bowl, chop 3 seconds, speed 7.

    Scrape down sides of bowl.

    Add olive oil and sauté 3 minutes, 100 deg, speed 1.

    Add corn, creamed corn, chicken stock, shredded chicken. Cook 15 minutes, 100 deg, reverse, speed 1.

    In the last 2 minutes of cooking increase the reverse speed to 2 and slowly add the soy sauce, sweet chili sauce, and cornflour and water mixture through the lid. Then add the egg whites by slowly drizzling through the lid or replacing the MC and pouring the egg onto the lid to dribble through.

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You can pour the egg on to the lid with the MC on and let it slowly drip through. I've also used the whole egg to save wasting the yolk. Just add the broken yolk after the white or whisk it first.If you don't have fresh corn you can use a can of corn kernals instead. You can also just use two cans of creamed corn. I use the emptied creamed corn can to measure out the water being added to make sure I get every last kernal.I sometimes add 2 cloves of garlic with the onion and substitute fresh or crushed ginger for the powder if I have it. Serve in small bowls with Chinese spoons for an authentic experience.This freezes really well, just leave out the spring onion and add it after reheating. I slice the whole bunch of spring onions and freeze it in a Tupperware container, then just stir some through the hot soup before serving.

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.

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