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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pot and sauté garlic and ginger until fragrant.
Add chicken, water, and salt; cook until the chicken is done.
Remove the chicken and shred it.
In the same broth, add carrot, corn, mushrooms, and green chilli; cook until the vegetables are tender.
Add soy sauce, hot & sweet tomato sauce, black pepper, and the shredded chicken to the broth.
Mix cornflour with a little water to make a slurry and add it to the soup to thicken.
Slowly add beaten egg while stirring continuously.
Turn off the heat and add lemon juice.
Adjust salt to taste, garnish with spring onion, and serve hot.
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For a spicier kick, add more green chilli or a dash of hot sauce.
If you prefer a thicker soup, increase the amount of cornflour.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a richer flavor.
How can I make the soup less spicy?
Reduce the amount of green chilli and hot & sweet tomato sauce.
Can I make this soup vegetarian?
Yes, substitute chicken with tofu and use vegetable broth.
What can I use instead of cornflour?
You can use arrowroot powder or potato starch as a thickener.
How long does the soup last in the fridge?
The soup can be stored in the fridge for up to 3 days.
