How To Make: Best Vietnamese Chicken Corn Soup Recipe

This Vietnamese chicken corn soup recipe is east to make and comes together fast. Totally delicious and very satisfying, this Asian chicken soup will solve your dinner problems!

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 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. Kind of like Chinese egg drop 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. 

Or even my favorite lemongrass Vietnamese chicken which is also very easy to make.

I love Asian soup of all kinds. And this Vietnamese chicken corn soup recipe is one of them.

Whether it's this popular Asian ground pork and noodle soup or this Thai chicken noodle soup; I love them all.

Why I Love this Vietnamese Chicken Corn Soup Recipe

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. 

It really is that soup that hits the spot and makes your mouth start salivating.

Whether made with your own chicken stock or even Better than Bouillion, this savory soup comes together fast.

No need for fresh corn means you can make this soup even in the coldest months of winter.

Ingredients: Chicken Corn Soup Recipe

Chicken broth- I love Better than Bouillion or use Swanson's. If using a deli chicken use all chicken broth for extra richness-no need to dilute the homemade broth with water.

Chicken legs with thighs or use ¾ lb of shredded rotisserie chicken

Fish sauce - this is a key ingredient that adds salt and umami flavor. If possible use Vietnamese fish sauce in Vietnamese recipes

Cream-style corn - no need for fresh sweet corn

Vegetable oil, garlic, white wine

Large egg-beaten

Fresh ground black pepper

Cilantro for garnish

Minced green onions for garnish

Sriracha (optional)

How To Make this Chicken Corn Soup Recipe

Put the chicken broth and water in a large pot. Add the chicken pieces, bring to a boil and then cook over medium heat while covered for 20 minutes.

Turn off heat. Remove cooked chicken. When cool enough to handle, shred the chicken meat and add back to broth along with fish sauce and creamed corn.

This could be done in an instant pot, but it comes together so fast that I just use the traditional method.

OR if you want to save 20 minutes...

If not making you own broth, skip this step and shred a rotisserie chicken to yield about 2.5 cups.

Then add the chicken to the 6 cups of chicken broth along with the fish sauce and creamed corn.

Heat oil in a small saute pan and add the garlic. Heat briefly without browning and then add the wine. Stir and pour into broth.

Return to a simmer and in a steady stream slowly stir the beaten egg into the hot broth while whisking so the egg seperates into strands.

Stir and remove from heat.

Serve with fresh ground pepper, cilantro and green onion. Add sriracha if you’d like more heat. And top with corn kernels if you have some.

How to Make Chinese Chicken Corn Soup

Substitute the fish sauce with soy sauce. 

Add 2 t minced fresh ginger in with the garlic.

Drizzle with sesame oil before serving.

More info on Fish Sauce:

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 often made from anchovies, check out this post from Bon Appetit.

My preferred brands are Red Boat or Viet Huong Three Crabs.

FAQ's

There are many chicken corn soup recipes, but keep in mind this is an Asian chicken corn soup. 

It is not Amish chicken corn soup, nor is it chicken corn chowder.

This Vietnamese Chicken corn soup recipe is satisfying and soothing.

Don't forget to add a few good grinds of black pepper. You'd be amazed at the flavor it adds.  

This is a great bowl of soup that is quite common in all its variations at Asian and Chinese restaurants.

I had a bowl for lunch and I guarantee it is great if reheated slowly.

This Vietnamese chicken and corn soup recipe is perfect on a cold winter night.

Just a small bowl of hot soup is often enough to set the world right!

This Vietnamese chicken corn soup recipe is comfort food to me.

Let me know what you think!

More Great Soups!

A Matzoh Drop Soup!

Delicious Vietnamese Chicken Noodle Soup

Tom Kha Soup

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