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Easy Thai Chicken Sweetcorn Soup, A Creamy Coconut Comfort in a Bowl
A quick and creamy Thai Chicken Sweetcorn Soup made with coconut milk, tender chicken, and noodles, perfect for cozy nights or easy weeknight dinners.
Creamy, cozy, and quick! This Thai-inspired chicken and sweetcorn soup mixes coconut milk, tender chicken, and noodles for the ultimate easy dinner.
If you’re craving something cozy but packed with flavor, this Thai-Inspired Chicken & Sweetcorn Soup will hit the spot. It’s creamy, a little sweet from the corn, and lightly nutty from the sesame oil—like a warm hug in a bowl. It comes together fast with pantry staples, making it perfect for busy nights when you still want something special.
Why You’ll Love This Thai Chicken Sweetcorn Soup
- Ready in 20 minutes, perfect for weeknights.
- Creamy coconut base that’s both rich and comforting.
- Full of texture from noodles, corn, and tender chicken.
- One pot, minimal cleanup.
- Family-friendly and freezer-friendly too!
Thai Inspired Chicken Sweetcorn Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Soups, Stews, and Chili
- Method: Easy
- Cuisine: Thai
Description
This Thai-Inspired Chicken & Sweetcorn Soup brings warmth and flavor with every spoonful. Sweetcorn and coconut milk give it that perfect comforting touch.
Ingredients
- 1 bunch spring onions, chopped (save a handful for garnish)
- 2 cups shredded cooked chicken (chicken breasts work best)
- 2 cans cream-style sweetcorn
- 1 can of coconut milk
- 100 ml fresh cream
- 2 packets 2-minute noodles, flavor sachets removed
- 4 cups (1 liter) chicken stock (or 4 stock pots dissolved)
- 2 tsp (10 ml) sesame oil
- 1/4 cup (60 ml) light soy sauce
- 1 tsp grated ginger (optional but recommended)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a big saucepan, heat 2 tsp sesame oil over medium heat.
- Add 1 tsp grated ginger and 1 clove garlic.
- Let it sizzle for a few seconds!
- Stir in 4 cups chicken stock, 2 cans cream-style sweetcorn, 2 cups shredded chicken, 1 can coconut milk, and ¼ cup soy sauce. Bring to a gentle simmer.
- Break up the noodles before adding so they don’t clump.
- Drop them into the pot and cook until soft, about 5 minutes.
- Add 100 ml fresh cream, taste, and season with a bit of salt and pepper if needed.
- Right before serving, toss in spring onions to keep that crunch and lovely color.
- Ladle into bowls and garnish with the reserved spring onions or a drizzle of sesame oil. Cozy, quick, and so satisfying!
Notes
Created, Prepared, Tasted, and Tested by Priscilla Huxford
A creamy, coconut-based Thai-inspired chicken and sweetcorn soup packed with noodles and cozy flavors. Quick to make, comforting to eat, and perfect for weeknights when you need something hearty but simple.
Thai Chicken Sweetcorn Soup delivers creamy coconut richness, tender chicken, and the gentle sweetness of corn in every bite. It’s the kind of comforting, flavorful meal that turns simple ingredients into something special, perfect for cozy evenings or quick weeknight dinners.
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