Chicken Ginger and Corn Soup with Basil

By July 17, 2017June 29th, 2020Soup

The ginger in the soup is a great way to warm the soul


  • 1 cup chopped cooked chicken thigh
  • ½ litre chicken stock
  • 1 tablespoon grated ginger
  • 1 tablespoon cornflour
  • 2 tablespoons water
  • 1 egg, beaten
  • 125g can creamed sweet corn
  • 4 green shallots, thinly sliced
  • ½ cup basil, chopped
  • salt and pepper


  • basil leaves *extra
  • 1 teaspoon julienned ginger *extra


  • Make a cornflour paste by mixing the cornflour and water together
  • Add the mixture to the stock and place in medium saucepan
  • Bring stock to a boil, over medium heat and add ginger, reduce heat and stir till thickens
  • Drizzle the beaten egg into the stock while continuously stirring
  • Add chicken, shallots, basil and corn. Stir to combine
  • Season with salt and pepper to taste
  • Pour soup into serving bowl

Garnish with basil leaves and julienned ginger


  This soup was adapted from the “Ginger the flavours and the flowers” cookbook by Petra Friseur

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