Chicken & Corn Egg Drop Soup
A comforting bowl of silky chicken and corn egg drop soup packed with sweet corn, tender chicken and delicate ribbons of egg. Quick, nourishing and family-friendly, it's the ultimate cosy meal for busy weeknights.
Used in this recipe
Fiery Roasted Peanut Rāyu
A spoonful of Rich Roasted Peanut Rāyu or Truffle & Black Garlic Rāyu takes this soup from comforting to completely irresistible. Drizzle it over the top just before serving and watch the crunchy garlic, shallots and chilli oil melt into the broth, adding layers of umami, texture and warmth.
The Recipe
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 2 tsp ginger, finely grated
- 500g chicken breast or thigh, finely diced or shredded
- 1 litre chicken stock
- 1 x 400g can creamed corn
- 1 x 400g can corn kernels, drained
- 2 tbsp tamari or soy sauce
- 2 eggs, lightly beaten
- 2 tbsp cornflour
- 3 tbsp water
- 2 spring onions, finely sliced
- White pepper, to taste
- TO SERVE:
- Fiery Roasted Peanut Rāyu or Truffle & Black Garlic Rāyu
- Extra spring onions
Method
- Heat the sesame oil in a large saucepan over medium heat. Add the garlic and ginger and cook for 1–2 minutes until fragrant.
- Add the chicken and cook for 3–4 minutes until lightly coloured.
- Pour in the chicken stock, creamed corn, corn kernels and tamari. Bring to a gentle simmer.
- Mix the cornflour and water together to create a slurry. Stir into the soup and simmer for 5 minutes until slightly thickened.
- Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create silky egg ribbons.
- Add the spring onions and season with white pepper to taste.
- Ladle into bowls and finish with a generous spoonful of your favourite Rocking Rāyu.
Why It Works
Make It Yours
- Swap chicken for leftover roast chicken.
- Use prawns instead of chicken.
- Add tofu for a vegetarian version.
- Stir through spinach, bok choy or wombok.
- Add cooked noodles.
- Increase ginger and chilli for extra heat.
Not A Rulebook
Want extra heat?
Truffle and Black Garlic
Luxury meets crunchy goodness. This is your everyday upgrade—turned all the way up.
Deep, rich, and unapologetically indulgent, our Truffle & B...
Rāyu FAQ
What is Rāyu?
A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.
How do I use it?
Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.
Is it very spicy?
It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.
Do I need to cook with it?
No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.
