Chinese · Lunch
Chicken and Corn Soup (Low-Calorie)
A light Chinese-style soup built on a clear chicken and corn base, thickened lightly with cornstarch and finished with egg white ribbons. Poached chicken breast is shredded into the broth alongside sweet corn kernels, scallion, and white pepper, served hot as a brothy starter or small light meal.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
266Calories
34.8gProtein
6.2gFat
21.1gCarbs
5.2gSugar
2.4gFiber
695mgSodium
71mgChol
1.3gSat Fat
654mgPotassium
38mgCalcium
1.6mgIron
0.4mcgVitamin B12
6.8mgVitamin C
low-calorie
gluten-free
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Slice chicken breast into thin strips. Drain corn if using canned. Mix cornstarch with 1 tablespoon water until smooth.
2
Simmer
Bring chicken stock to a gentle simmer over medium heat, then add sliced chicken and ginger. Poach 4 minutes until chicken turns opaque and firm.
3
Stir
Add corn kernels and simmer over medium heat for 3 minutes until heated through. Stir in cornstarch slurry and simmer 2 minutes until glossy.
4
Temper
Lower heat to low, drizzle beaten egg white in thin stream while stirring gently to form fine ribbons, then season with salt, white pepper, and sesame oil.
5
Plate
Ladle soup into a bowl and scatter sliced scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g chicken breast
- 2 cup300g, drained weight from a can or fresh-cut kernels sweet corn kernels
- 3 cups720ml low-sodium chicken stock
- 22 large egg white
- 2 tsp2 tsp cornstarch
- 4 tsp4 tsp scallion
- 1 tsp1 tsp ginger
- 1/2 tsp1/2 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame oil
