Chicken, Ginger, Sweetcorn & Egg Drop Soup


There are certain dishes you need to learn when you move out of home and start cooking for yourself. I would highly advise 1. A good hangover cure (mine's a 3 cheese toastie with heaps of black pepper and Dijon mustard), 2. Something to impress any guest (a cracking roast chicken is a solid submission), 3. A mid-week no-brainer (my braised lentils with bacon as seen in Good Food)...and 4. A sick-remedy cure-all. 

While I've painstakingly perfected my Jewish Chicken Soup, I've evolved my mum's chicken and sweetcorn soup over the years for maximum ease (handy when you're the sick patient in question), speed (takes about 15 minutes all up) and deliciousness (even less than that to slurp down). It is, also ideal as a quick and healthy snack even if you're not ailing. 

Makes 4 serves


8 cups chicken or vegetable stock (bonus points if you make it yourself!)

4 chicken thighs, skin off

1 thumb sized knob of ginger, lightly bashed

1 x 410g tin creamed corn

1 x 125g tin corn kernels

1 egg, lightly whisked

Sea salt flakes

White pepper

1 stalk spring onion (scallion), finely chopped into rounds

Sesame oil


In a large pot, bring the stock to the boil, then add the chicken thighs and ginger. Simmer for 15 minutes or until the chicken is tender, but cooked through. Carefully remove the thighs and coarsely chop. Return most of the chicken to the stock, reserving a handful aside. Add the creamed corn and using a hand blender, lightly blitz the soup until most of the chicken pieces have broken up. Add the corn kernels and the reserved chicken pieces (for texture) and bring the soup back to the boil. When the soup has reached a rolling boil, slowly pour in the egg mixture a little ribbon at a time, gently stirring through the soup as you go (the egg flowers will form while gently moving around the soup - too slow and you'll have a rubbery clump, too fast and you'll just have a cloudy soup). Continue until all the egg is poured into the soup. Season to taste with salt and white pepper, then remove the soup from heat to cool slightly before serving.

To serve, garnish with more white pepper, a few drops of sesame oil and the chopped spring onions. Feel the life flooding back into your body!