Chicken & Sweetcorn Soup Recipe | Chinese Takeaway | Hint Of Helen (2024)

FAQs

How many calories in Chinese takeaway Chicken Sweetcorn Soup? ›

Chinese-style chicken and sweetcorn soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It's all finished off with that classic fluffy egg, feathered into the broth.

Yes, but blend it slightly with some broth to make it into a creamier consistency. Make ahead: Refrigerate in an airtight container for 3 to 4 days. Reheat over the stovetop, adding an extra splash of broth as needed. Freezing: I would not recommend freezing this soup.

Yes, you can reheat on the stovetop or in the microwave until piping hot just before serving. If the soup is too thick, you can add a splash of water. If the soup is not thick enough, you can add a bit of corn starch slurry to your desire consistency and bring it to boil.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

Among the key ingredients are astragalus root, known for its immune-boosting properties, white ear fungus, supporting lung health, and Chinese yam, a powerhouse in replenishing qi and nourishing the blood.

Many Chinese recipes call for corn starch to be added to a sauce in the final stages of cooking. However, if you don't add it properly you will wind up with clumps of cornstarch instead of a smooth sauce. Another interesting fact, most Chinese people still prefer to use potato starch to thicken the sauce.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Is 5 day old soup OK to eat? ›

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

While the expiration date on canned soup is a guideline for optimal quality, if the can is still sealed and undamaged, the risk of getting sick is relatively low. However, it's essential to inspect the can for any signs of damage, bulging, or unusual smells.

Your takeaway can taste a delicious and look as fresh the next day, if you know how to store it and reheat it properly. First of all, be sure to put any leftovers in the fridge after you've eaten — ideally within two hours of cooking — to prevent bacteria growing on your food.

Do I have anything to worry about? Not at all, as long as you are only reheating portions of the Chinese food and not reheating the whole plate and then putting the leftovers again back in the fridge.