Chicken and Sweetcorn Soup Creamy Chicken and Sweetcorn Comfort Bowl Ingredients: 1 tablespoon sesame oil or vegetable oil 1 small onion, finely chopped 2 garlic cloves, minced 1-inch piece of fresh ginger, grated 1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken) 4 cups chicken stock 1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh) 1 tablespoon soy sauce 2 teaspoons cornstarch mixed with 2 tablespoons cold water 2 eggs, lightly beaten Salt and white pepper to taste 2 spring onions, finely sliced Fresh coriander (optional) Directions: Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic and ginger, cook for another minute. Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot. Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes. Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens. Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons. Season with salt and white pepper to taste. Ladle into bowls and garnish with spring onions and fresh coriander if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 215 kcal | Servings: 4 servings #souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!

Corn and Coconut Soup Sweet Corn and Coconut Milk Soup with Ginger and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 cups fresh or frozen corn kernels 1 (14 oz) can coconut milk 2 cups vegetable broth 1 tablespoon lime juice Salt and pepper to taste Fresh cilantro, chopped, for garnish Chili flakes or sliced red chili (optional for heat) Directions: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and ginger and cook for 1–2 minutes, until fragrant. Add corn, coconut milk, and vegetable broth. Stir to combine and bring to a gentle boil. Reduce heat and let the soup simmer for 10–12 minutes. Use an immersion blender to blend the soup partially, leaving some kernels whole for texture. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and chili flakes or sliced chili if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #veganrecipes #cornsoup #coconutmilk #plantbasedmeals #glutenfreeeats #dairyfreecooking #sweetcorn #vegancomfortfood #souplovers #coconutsoup #vegetariansoup #gingerflavor #limeinfused #easyvegandishes #simplelunch #lightdinners #nourishingmeals #tropicalflavors #homemadesoup #quickmeals This creamy Corn and Coconut Soup is like a warm tropical hug! With fresh ginger, lime, and sweet corn, it’s perfect for a cozy meal or light lunch.

Chicken Corn Soup Comforting Chicken & Sweet Corn Soup with Egg Ribbons Ingredients: 2 tablespoons vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon white pepper 1 large chicken breast, cooked and shredded 1 can (15 oz) cream-style corn 1 can (15 oz) sweet corn kernels, drained 4 cups chicken broth 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons cold water 2 large eggs, beaten Salt, to taste 2 scallions, thinly sliced (for garnish) A few drops of sesame oil (optional) Directions: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and translucent, about 3–4 minutes. Stir in white pepper, shredded chicken, cream-style corn, sweet corn, and chicken broth. Bring to a gentle boil. Stir in soy sauce and cornstarch slurry. Simmer for 5–7 minutes until slightly thickened. While stirring gently in one direction, slowly drizzle in the beaten eggs to create silky ribbons. Simmer for 1–2 more minutes. Taste and adjust salt if needed. Remove from heat, garnish with scallions and a few drops of sesame oil if desired. Serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 240 kcal | Servings: 4 servings #chickencornsoup #comfortfood #asianinspired #souprecipe #easysoup #cornsoup #eggdropstyle #souplovers #weeknightdinner #homemadesoup #quickmeals #cozyeats #simpleingredients #souptok #familydinner #onepotmeals #savorysoup #classicfavorites #asianflavors #fallcooking Nothing warms the soul like a bowl of Chicken Corn Soup with silky egg ribbons and sweet kernels of corn 🥣🌽🐔