Vietnamese Chicken Corn Soup is fast and easy and totally satisfying. I think I solved your dinner problems!
You know THAT soup? That soup, that when you walk into a warm Chinese restaurant, or a Thai restaurant, or a Vietnamese restaurant, that comes with the lunch specials? This is mostly that soup. It is THAT soup that satisfies the hangry before the main course arrives, but it could also be the main course, with perhaps a salad on the side or a large chunk of bread. Vietnamese chicken corn soup is obviously Vietnamese, but could easily morph into a Chinese corn soup with a few substitutions. In fact, this soup can even be made with a deli roast chicken.
This is a soup that can solve your dinner problems, is meant for chilly nights and is Vietnam’s answer to Avgolemono or Stracciatella or Chinese egg drop soup. You can make your own chicken broth by simmering chicken thighs in chicken broth or just buy deli chicken and shred it. Add it to the chicken broth and you’ve saved twenty minutes. (Did I mention how fast this is too make?) Change the fish sauce to soy sauce and add some ginger in with the garlic, and you could have Chinese Chicken and Corn Soup. Really the possibilities are endless!
So it’s obvious that fish sauce is Vietnamese, is it not? Of course it could also be Thai. And I am guessing that many of you have yet to buy your first bottle of fish sauce, but it’s a new year so try something new. Think of fish sauce as salt. Just like soy sauce is salt. Both provide umami to food…you know that 5th taste. Fish sauce tastes different depending on where it is from and how it is made. Thai fish sauce is different than Vietnamese, for instance. If you want to read more about fish sauce, which is made from anchovies, check out America’s Test Kitchen. My preferred brands are Red Boat or Viet Huong Three Crabs.
Vietnamese Chicken corn soup is satisfying and soothing and totally a change from the standard chicken noodle soup. One could throw in some rice noodles if you have the urge for noodles. Don’t forget to add black pepper. You’d be amazed at the flavor it adds. I had a bowl for lunch and I guarantee it is great reheated, which makes leftovers a perfect brown bag lunch. This Vietnamese chicken and corn soup recipe is just what I needed to take the chill off and fill me up. Let me know what you think!
Feel the urge for stracciatella? Here’s one from Family Feast!
Avgolemeno? From a View from Great Island
And a Few More!
A Matzoh Drop Soup!
Delicious Vietnamese Chicken Noodle Soup
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Vietnamese Chicken Corn Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
14 oz can chicken broth
1 quart water or all chicken broth if you are using a deli chicken
1 lb chicken legs with thighs
2 –3 t fish sauce (depending on taste)
1 can creamed corn
1 t vegetable oil
1 clove garlic
1 T white wine
1 large egg
Fresh ground black pepper
Cilantro for garnish
Minced scallions for garnish
Sriracha (optional)
Instructions
Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.
Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.
Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.
Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.
Notes
From The Classic Cuisine of Vietnam
Vietnamese Chicken Corn Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
14 oz can chicken broth
1 quart water
1 lb chicken legs with thighs
2 t fish sauce
1 can creamed corn
1 t vegetable oil
1 clove garlic
1 T white wine
1 large egg
Fresh ground black pepper
Cilantro for garnish
Minced scallions for garnish
Sriracha (optional)
Instructions
Pit the chicken broth and water in a large pot. Add the chicken, bring to a boil and then cook over medium heat while covered for 20 minutes.
Turn off heat. Remove chicken. When cool enough to handle shred the chicken meat and add back to broth along with fish sauce and creamed corn.
Heat the oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and then pour into broth. Return to a boil and slowly stir in the beaten egg with a fork. You want the egg to divide into strands Stir and remove from heat.
Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat.
Notes
From The Classic Cuisine of Vietnam
Karen (Back Road Journal)
Monday 21st of January 2019
Would you believe that it is soup weather in my part of Florida as well. Perhaps most people up north would laugh but it was 39 this morning and our high today is only going to be 60. Your soup sounds delicious.
Susan
Friday 18th of January 2019
This looks delicious on our first snowy night in weeks! I've never made an egg drop type of soup and would love to try this one.
mimi rippee
Friday 18th of January 2019
This looks fabulous! I think I'd cream my own corn first. Many years ago I accidentally bought creamed corn instead of whole corn and it was awful!
Tricia @ Saving Room for Dessert
Friday 18th of January 2019
Wow this looks so delicious! Almost like egg drop soup but with canned corn? How brilliant. LOVE it Abbe. Thanks for sharing and have a lovely weekend.
Juliana
Thursday 17th of January 2019
I love everything corn and this soup sounds and looks delicious...and I am loving the idea of adding a bit of fish sauce...thanks for the recipe Abbe. Have a great rest of the week!