Chinese chicken and sweetcorn soup

"The chicken comes before the egg in this Chinese-inspired chicken and sweetcorn soup recipe. Perfect as a starter before a proper feast, this deceptively simple soup is as moreish as it gets. Dropping in beaten eggs towards the finish is a great kitchen hack."
Prep time:
10 min
Cook time:
10 min
Servings:
4 people

Health Score

High
Medium
Low
7.9 / 10
Medium score

Glycemic Index

Index
52
Low
Load
9
Low

Nutrition per serving:

Calories193.70 kcal10%
Fat7.59 g11%
Carbs16.41 g6%
Sugars1.01 g1%
Protein16.51 g33%
Sodium379.61 mg19%
Fiber1.95 g7%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
52
Low
Glycemic Load
9
Low

Ingredients

1 tbsp vegetable oil
2 garlic cloves, finely sliced
2cm piece ginger, peeled and finely chopped
4 spring onions, sliced
325g tin sweetcorn, drained
1 reduced-salt chicken stock cube, made up to 1.2ltr
1 tbsp reduced-salt soy sauce
2 roast chicken breast fillets, skin removed, meat shredded
2 eggs, beaten
15g fresh coriander, finely chopped
sesame oil, to serve (optional)

Directions

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