Chicken Soup with Sweetcorn

A classic Asian Style soup, loved by young and old.


  • 2 chicken breasts
  • Ina Paarman's Chilli & Garlic or Green Onion Seasoning
  • 1 T (15 ml) cornflour (Maizena)
  • 1 - 2 T (15 - 30 ml) canola oil
  • 1 medium onion, finely chopped
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 1 T (15 ml) fresh ginger, finely grated
  • 4 cups (1 litre) boiling water
  • 4 x 25 g Ina Paarman’s Liquid Chicken Stock
  • 400 g tin creamed sweetcorn


  • 3 spring onions, finely sliced

Season the breasts on both sides with Chilli & Garlic or Green Onion Seasoning and dip into cornflour.

Preheat a medium size heavy based saucepan. Add one tablespoon of oil and brown the breasts lightly on both sides, don’t cook them right through. Remove and keep on the side. Add a little more oil, if needed, and brown the onion seasoned with Green Onion Seasoning. Add and stir through the ginger.

Add the boiling water, Chicken Stock and sweetcorn. Simmer for 5 minutes. Slice the chicken into fine strips across the grain and add to the soup. Simmer very gently for another 3 – 5 minutes. Taste for seasoning.

Add the sliced spring onions. Serve in soup bowls.

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