Chinese corn soup comes together in 15 minutes but tastes like it simmered all day! It’s the perfect winter soup to serve at a moment’s notice.
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Jump to RecipeI’ve shared in the past about doing an elaborate themed meal as
We had a blast! Our biggest takeaway was that (unsurprisingly) Chinese food isn’t that complicated to make. It may take some extra hunting down of ingredients, but we loved everything we made!
I’ll be sharing a few more great recipes from the night soon, but today I wanted to share a corn soup that blew us away with flavor! My husband, who can be hit or miss with soups, gave it two thumbs up and the leftovers disappeared fast. Best of all, it comes together in less than 15 minutes!
We served this Chinese corn soup as an appetizer, but it’s easily substantial enough to be a light meal. The soup uses canned cream-style corn, so it’s easy to serve year round. It’s almost creamy in texture but non-dairy, and the addition of the egg gives it enough substance to be a filling lunch on a cold day.
This makes a perfect option for those nights that you don’t feel like cooking, but are trying to go easy on your wallet and your waistband and not resort to takeout. It comes together in less than 15 minutes and you can easily keep the ingredients on hand without much effort.
Tools you’ll need: medium pot, good knife, cutting board.
Chinese Corn Soup
Ingredients
- 2 Tbsp corn oil or other neutral oil
- 2 cloves garlic
- 3 shallots
- 3 cups chicken broth
- 1 15-oz creamed corn
- 2 Tbsp soy saue
- 1 Tbsp nam pla (fish sauce)
- 1 Tbsp dry sherry
- 2 eggs
- 1/4 cup scallions
Instructions
- Dice the garlic and shallots. Slice the scallions into thin strips and set aside.
- In a medium pot, heat the corn oil. Add the shallots and garlic, cooking until softened, about 5 minutes.
- Add the chicken broth and turn the heat to high. Once it boils, bring the heat back down to medium and simmer one minute.
- Add the corn, soy sauce, nam pla, and sherry. Simmer two minutes more. While it simmers, crack eggs in a small bowl and beat. Begin to stir the soup gently as you pour the beaten eggs slowly in.
- Top with scallions and serve hot.
Are you a hot soup on a cold day kind of person? I love it, especially with a piece of crusty bread!
If you’re looking for more easy recipes that’ll be your next go-to weeknight meal, try Thai stir fry or hummus crusted chicken. Not enough? See all our main dishes here!
