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Hakka Style Chicken Corn Soup or Egg Drop Soup

A simple one pot leftover makeover for your roasted chicken or skip the meat and turn this into a vegetarian egg drop soup. Either would rival the same soup you get at your favourite hakka place!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish, Soup
Keyword: dairy free, gluten free, Vegetarian
Servings: 4


  • 4 cups chicken or vegetable stock
  • 1 tsp garlic, minced
  • 1 inch fresh ginger, thinly sliced
  • 1 tbsp coconut aminos (or soya sauce)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 can cream style corn (398ml, just over 1 cup)
  • 3-4 large eggs
  • 1 cup frozen fresh corn kernels (optional)
  • 1-2 cups shredded chicken (or try leftover shredded turkey)
  • salt & pepper to taste

Optional - For a thicker soup

  • 1 tbsp corn flour
  • 4 tbsp water

Optional Toppings

  • chilli oil (see recipe below)
  • togarashi seasoning


  • In a large saucepan on medium heat bring to a boil the broth, ginger, garlic, coconut aminos (or soya sauce), rice vinegar and cream style corn. Allow to boil for at least 5-10 minutes for the flavours to come together.
  • In a separate small bowl, whisk together the eggs till foamy.
  • When the broth has come to a boil, salt to taste. Turn down to heat to a simmer.
  • Gently start to stir the broth in a circular pattern. While you are still stirring slowly start to drizzle the beaten eggs into the soup in a thin stream. Keep stirring until all the egg has been incorporated. It should create nice thin wisps of egg as you stir.
  • Bring to a boil and add the shredded chicken and additional corn, if using.
  • Once again adjust for seasonings and serve hot. I prefer the soup this way, but if you want a thicker, restaurant style soup move on to the next optional step:

Optional - For a thicker soup

  • For a thicker, more restaurant style soup- add a corn flour slurry - mix 1 tbsp corn flour with 4 tbsp water so it makes a thin paste. Gently pour this mixture into the simmering soup and stir immediately. Allow to come to a boil and your soup will instantly thicken up. Simmer for at least 5 minutes to cook the corn starch before serving.
  • Note: Once the corn starch is added the soup it will not freeze well. When refrigerated the corn start will cause the soup to thicken up even more. So I recommend serving right away once you have added the corn starch. If you do have to refrigerate leftovers for later, add a splash of water or broth to thin it out when reheating.


Tip: For meal prep - do not add a corn flour slurry. Make the soup and freeze or refrigerate for later. When you are re-heating to serve that is when you add the corn flour slurry if you like. 
Try this with a splash of my Easy Chinese Chilli Oil.