Cooking Classes


Easy Curried Chinese Chicken and Corn Soup

This is a 15 minute meal.  It is almost as fast as opening a can but so much more satisfying.

1 c. diced or shredded cooked chicken
8 green onions
1 (16 oz.) can cream style corn
2 c. chicken broth
1 t. sesame oil (optional)
1/2 t. grated, peeled fresh ginger root
2 t. curry powder
1/8 t. ground pepper
1/4 c. corn starch
1/2 c water
1/2 t. salt
1 egg
Combine chicken with 4 finely chopped green onions and set aside. Combine in a pot corn, chicken broth, sesame oil, the grated ginger, pepper and salt.  Cook over medium heat until stock boils.  Beat egg and cornstarch and 1/2 cup water lightly with fork until lightly beaten and smooth.  Drizzle egg mixture slowly into stock while stirring stock to create threads.  Stir chicken into stock.  Garnish with green onions cut into thin slices. Sprinkle over soup and serve.


  1. Oh, I bet this smells divine while it's simmering.

    I'll try this at some point this week. It's cold here and excellent soup weather. :)

  2. un mélange d'épices bien parfumé ça doit être succulente
    bonne journée

  3. This does look fast and delicious. This is a perfect dish serevd up for a weeknight. Thanks for sharing this recipe.

    I smiled when I read your comment on my blog about blue cheese being popular in the south...I had to think first, the south meaning the southern U.S. ( that has meaning all by itself) or south meaning...south of Canada. :-) Yes, Blue cheese has become quite popular! We keep a big chunk of it in our refrigerator for everything from salads to sauces. I think it is becoming a staple ingredient.

  4. This is an excellent soup for Winter, it starts snowing here.

  5. YUM!!!!! I have curry powder sitting in my pantry waiting for this dish haha. I've got to try this out.


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