Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It’s all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes! Have you ever made egg drop soup? It’s also sometimes called egg flower soup – due to the way the egg feathers and ‘flowers’ out as it’s stirred into the hot liquid. This egg drop soup also contains little chunks to chicken – to turn it into that restaurant favourite – chicken & sweetcorn soup. It’s simple to make, tasty and pretty economical. You can serve it as a starter, or as part of a few Chinese-style dishes for a buffet. If I’m serving it for dinner, I also like to serve alongside some fried rice or maybe some sesame prawn toast to make it filling enough for my always-hungry kids. I love to top with lots of sliced spring onions before serving.
Crispy Prawn Toast Salt and Pepper Chicken Coconut Shrimp Easy Crispy Duck Baked Asian-style Cauliflower ‘Wings’
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Seafood Laksa
Tom Kha Gai
Easy Chicken Ramen – ready in 20 mins
Chicken Noodle Soup
Piled High Chicken and Vegetable Soup
Tuscan Style Chicken Soup
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