Hot and Sour Soup (酸辣湯)

You can skip the pork and use vegetable stock to make it vegetarian. Generously sprinkle white pepper as mush as you like. You can easily turn this soup into a light meal by cooking some white Shanghai noodles to go with it.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 60 gm pork fillet, shredded
• 1 Tbsp shredded ginger
• ½ carrot, shredded
• 30 gm bamboo shoots, fresh or frozen
• 1 wood ear（木耳）, about 8 gm, soaked until softened
• 3 shiitake mushrooms, soaked until softened
• 2 cups salt-reduced chicken stock
• 2 cups water
• 1 block tofu
• 1 egg, whisked
• 1 Tbsp light soy sauce
• salt, to taste
• 5 Tbsp black vinegar
• ¼ tsp chilli oil
• white pepper, to taste
• coriander, for garnish

Marinade:

• 1 tsp light soy sauce
• 1 tsp cornflour / corn starch
• ¼ tsp sugar
• sesame oil, to taste

Thickening:

• 1 Tbsp cornflour / corn starch
• 2 Tbsp water

Method:

1. Mix the pork with the marinade. Shred all ingredients. Set aside.
2. Use a large deep pot to heat oil over medium high heat. Sauté the ginger until aromatic. Add the carrot, bamboo shoots, wood ear and mushrooms. Stir to combine and cook until they start to be softened. Pour chicken stock and water. Bring it to a boil. Add the pork and cook until turned white. Add thickening. Cook to preferred consistency. Add the tofu. When it boils again. Remove from the heat.
3. Slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks. You’ll get beautiful egg drop / egg flower in the soup. Season with light soy sauce, and salt if necessary. Add black vinegar and chilli oil. Sprinkle pepper. Remember to taste. Garnish with coriander. Serve immediately.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Creamy Fish Vegetable Soup

Use any white fish fillet you like, for example cod, snapper or ling filet. Whipping cream (pouring cream) is available at supermarkets. Thickened cream is good. But if using light cream, it easily becomes curdle when it boils. Make sure not to boil the soup after adding the cream.

Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

• 200 gm white fish fillet
• salt, to taste
• pepper, to taste
• 1 Tbsp vegetable oil
• 1 thumb-sized cube butter
• 1 clove garlic, minced
• 1 onion, diced
• 1 carrot, diced
• 2 streaks bacon, diced
• 1 potato, diced
• 1 to 2 stalks celery, diced
• 80 ml dry white wine, optional
• 2 Tbsp plain flour
• 3 cups fish stock (or chicken stock or water)
• 120 ml whipping cream
• 1 tsp dried thyme

Method:

1. Rinse the fish and wipe dry with kitchen papers. Cut into chunks. Season with salt and pepper.
2. Heat vegetable oil and butter in a large pot over medium heat until the butter is melted. Saute garlic and onion until the onion is translucent. Add bacon, carrot and potato. Cook for a while. Pour wine over the vegetables. Increase heat to high. Continue to cook until the sauce reduced by half. Add celery and thyme. Sprinkle flour and stir to combine well. Pour stock. Bring it to a boil. Reduce heat to medium low and cook until the potato is softened, about 10 to 15 minutes. Add fish and cook until turned opaque. Stir in cream and cook until close to boil. Remove from the heat. Season with salt and pepper. Serve with crusty bread or garlic bread.

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Homemade Chicken Stock

To make this real unsalted stock with rich flavours is very simple. All you need is to make use of some leftover chicken bones (carcass) and vegetables. You can use a whole chicken if you like of course. Put all ingredients in a large pot for several hours of slow cooking. Refrigerate or freeze it until you’re ready to use them. You might pour the chicken stock into an ice-cube tray. Freeze the iced stock cubes in a sealed plastic bag for up to 3 months.

Prep time: 15 mins
Cook time: 3 hrs
Yield: makes about 2 liters

Ingredients:

• 1.5 kg chicken bones
• 3 liters water
• 1 to 2 carrots
• 1 onion
• 2 stalks celery
• 2 cloves garlic
• 1 bay leaf
• 2 sprigs thyme, optional

Method:

1. Rinse the chicken bones. Chop into smaller pieces if necessary. Blanch in boiling water to remove blood and impurities, for about 3 minutes. Drain up the bones. Set aside.
2. Put the chicken bones, water and all other ingredients into a large deep pot. Cook over high heat. Bring it to a boil. Reduce heat and simmer for about 3 hours, until about 2 liters of water left in the pot. Strain the stock through a fine sieve placed over a large bowl. Don’t press on the vegetables when straining. The soup won’t be clear otherwise. Let it cool down. Refrigerate and the fat will solidify on top of the stock, that can be easily removed with a spoon. The stock can be stored in an air-tight container in fridge for up to a week.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Pumpkin and Sweet Potato Soup

My friend, Tina grew heaps of gorgeous pumpkins at her backyard and had a great harvest this year. Her husband just threw and sprinkled the pumpkin seeds that were removed from a pumpkin bought from supermarket. It took them by surprise that the plant grew rapidly and spread everywhere in their garden. Best of all, they didn’t put any effort or time to fertilize them. The fully-grown pumpkins were meaty, with golden orange, sweet flesh. Tina asked me to do her a favour to take one away as they were not able to eat all the them by themselves. How could anyone not accept this lovely favour?

I have made the traditional Pumpkin Soup many times before. This time I tried to add something new for my family.  I just cut one-fifth of the pumpkin and popped it in a saucepan with a golden sweet potato, then cooked and enjoyed a very creamy, tasty soup, along with a few pieces of baked Baguette. My friends always said, “The most wonderful meals are always made from those produces grown fresh from our gardens.”

Pumpkin and Sweet Potato Soup (Printable recipe)

Serves 4
Ingredients:

• 500 gm pumpkin, peeled, deseeded and diced
• 500 gm red sweet potatoes, peeled and diced
• 1 onion, diced
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• 40 gm butter
• 1 Tbsp vegetable oil
• 4 1/2 cup chicken stock
• salt, to taste
• black pepper, to taste

Method:

1. Heat vegetable oil and butter in a deep saucepan over medium heat. Add ginger and garlic, cook until aromatic. Add onion and saute until soft and translucent. Toss in the pumpkin and the sweet potato. Stir and combine very well. Cook for 3 to 5 minutes. Pour in chicken stock and bring it to a boil, covered. Reduce heat and simmer until all ingredients are soft.
2. Turn off the heat. Let cool for a while. Use a blender to process all ingredients into a thick soup. Return to heat and warm it up again. Season with salt and pepper. To serve, add cream or milk if desired, with any bread to preference.

Other recipes of pumpkin soup:

• Pumpkin Soup from MasterChef
• Moroccan Chicken & Pumpkin Soup from Kitchen Wench
• Sweet and Versatile: Butternut Squash & Your Vegetable Blogger from  ReadyMade

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Shredded pork with Salted Vegetables Rice Noodle Soup

If you have traveled to or lived in Hong Kong for a while, you must have known this popular Shredded Pork with Salted Vegetables Rice Noodle Soup (雪菜肉絲湯米粉). The salted vegetables used in this noodle soup is called “雪菜/雪裡紅” (xue cai in Chinese), a kind of pickled greens made from mustard. It goes fantastic well with pork, usually cooked in soup, sometimes stir-fried. This time I also added some shredded chicken to increase more proteins and textures, as well as cleared away the leftovers in my fridge. This dish is my family’s favourite, quick lunch throughout the year.

Shredded pork with Salted Vegetables Rice Noodle Soup (Printable recipe)

Ingredients:

• 120 gm pork, shredded
• 120 gm chicken, shredded
• 500 ml chicken stock
• 500 ml water
• 50 gm salted vegetables (canned), available at Asian grocers
• 330 gm rice noodles
• 2 to 3 stalks baby bok choy
• sesame oil, to taste
• salt, to taste
• red chili (optional), chopped

Marinade:

• 1 tsp light soy sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 1 tsp vegetable oil
• pepper, taste

Method:

1. Follow the instructions of the packet, blanch rice noodles in boiling water until softens. Rinse with cold water to remove the starch outside, then drain well. Set aside. Soak salted vegetables in water with 1/2 teaspoon of salt dissolved, for 20 minutes. Rinse for a few times. Press all the excess water out from the vegetables. Cut into smaller pieces. Wash baby bok choy and cut into halves lengthwise.
2. Mix pork and chicken with marinade for 15 minutes.
3. In a large saucepan, bring chicken stock and water to a boil. Add salted vegetables, pork and chicken. When it boils again, add rice noodles. Again it boils, add baby bok choy lastly because you don’t want to overcook them and keep them freshly green. Season with salt and sesame oil. Sprinkle red chili if desired. Serve hot.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Fried Wontons - International Dumpling Incident

Another International Incident comes again. In May, we’re throwing a dumplings party. I think this is my last post before I go to Melbourne and Adelaide for holidays. It’s been a long time I haven’t traveled to Melbourne and enjoyed yummy foods there. I’d catch up with all of you whenever I get access on internet.

(Photo credits to gowalkabouttravel.com)

In this International Dumplings Incident, we also celebrate the birthdays of all May babies. Congratulations on Mardi, turning 40 on this special day, Divina Pe, moving to take up a job offer as well Shirley, Pam and Evelyne. All the best wishes to all of them.

My post of this International Dumpling Incident focuses on sharing how to make a popular, famous Chinese snack, deep-fried wontons (jinlu yuntun 錦鹵雲吞), a kind of Cantonese dumplings. Originally, this snack was supposed to use any leftovers you got to cook the sweet and sour sauce. Traditionally, people would add squid/calamari and pork liver, yet I omitted them this time. This traditional snack can hardly be found in Chinese restaurants nowadays. Some old-styled Chinese restaurants might have 錦鹵雲吞 on their menu anyway.

When it comes to cooking 錦鹵雲吞, don’t twist the wonton wrappers to seal the fillings as a parcel, but keep the wonton wrappers as flat as you can. The highlight is the deep-fried, crispy wonton wrapper dipped in the well-balanced sweet and sour sauce, not the filling. So, the fillings are kept to the minimum.

This post seems to be a bit long. But don’t be threatened by its length. The wontons are easy to make and often turned to be kids’ favourite.

Fried Wontons with Sweet & Sour Sauce (錦鹵雲吞) (Printable recipe)

Ingredients:

• 1 packet (about 40 pieces) wonton wrappers (yellow in colour), available at Asian stores
• 130 gm pork mince
• 170 gm prawn/shrimp meat
• water, for wrapping wontons

Marinade for minced pork:

• 1/2 tsp light soy sauce
• 1/2 tsp sugar
• 1/2 tsp cornflour
• 1/4 tsp salt
• 1 tsp water

Marinade for prawns:

• 1/4 tsp salt
• 1/2 tsp cornflour
• pepper, to taste

Ingredients of sweet and sour sauce:

• 1 onion, cut into small pieces
• 1/2 tsp minced garlic
• 1/2 tsp minced shallot
• 1/2 green capsicum, cut into small pieces
• 3 Tbsp ketchup
• 2 Tbsp white vinegar
• 2 Tbsp sugar
• 1/2 tsp Worcestershire sauce
• 1/2 cup water
• 1/4 tsp salt
• 3 slices pineapple (fresh or canned), cut into small pieces
• 3 to 4 whole prawns/shrimps, with tails intacted
• 4 slices char siu (Chinese BBQ pork)

Thickening:

• 2 tsp cornflour
• 2 Tbsp water

Method of wrapping wontons:

1. Peel and devein prawns, rinse and wipe dry with kitchen papers. Make prawns meat about 170 grams. Cut each into 3 sections if it’s too big. Mix with marinade well.
2. Put marinade into pork and mix well. Add prawn meat and combine. Chill in fridge for 20 minutes, covered with film wrap.
3. When you’re ready for wrapping wontons, prepare some water in a little bowl. Remove the filling from fridge. Use chopsticks or a teaspoon to place one teaspoon of minced pork and prawn filling in the center of each wonton wrapper. Damp the sides of wonton wrappers with water. Fold diagonally and make a triangle shape. (Note: The triangle wontons are quickest and easiest to make, good for deep-frying as well.)

Method of deep-frying wontons:

1. Heat oil to 180C (350F) in a wok or a large saucepan, or until a cube of bread dropped into the oil browns in 15 seconds.
2. Carefully place wontons in batches and deep-fry for 2 to 3 minutes. Lightly press the wontons down, once you place them in the oil, because the wontons float on the surface of oil and won’t be cooked evenly. Stir occasionally, and cook until golden. Remove with a slotted spoon and drain on paper towels. Set aside.

Method of cooking sweet and sour sauce for deep-fried wontons:

1. Mix ketchup, white vinegar, sugar, Worcestershire sauce, salt in water.
2. Heat oil in a wok (or frypan). Pan fry the prawns with tails intacted until colour changed. Set aside.
3. Add more oil and sauté the onion over medium heat until translucent. Add garlic and shallot until aromatic. Toss in the capsicum and stir-fry until softened. Pour in ketchup mixture. Bring it to a boil. Add pineapples and BBQ pork lastly. You might like to adjust the taste by adding more sugar or water bit by bit to your liking. Season with salt. Add thickening and cook to your preferred consistency. Transfer into a serving bowl. Arrange prawns on top. Served hot with deep-fried wontons.

Notes:

• Wonton wrappers (雲吞皮) look similar to the dumpling wrappers (餃子皮). The colour of wontons is yellow, whereas dumplings white. Try to buy those good quality wonton wrappers that are made by eggs.
• If you’d like to have wontons in soup, please refer to previous Cantonese wonton soup and cook the soup. 

You might like to wrap the wontons following the method that I shared previously, or adapt this new method of wrapping wontons here. Take a look at this new video of demonstration:

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Seafood & Tofu Soup (Quick Chinese Soup)

The seafoods were really fresh, going so well with the silky tofu. Only one word did I find to describe the soup, it’s “incredible”.

Prep time: 10 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

• 3 slices tofu, cut into cubes
• 5 scallops
• 8 medium prawns, deveined
• 1 calamari, cut into small pieces
• 500 ml chicken stock (canned or homemade)
• 500 ml water
• 1 egg white, beaten
• coriander or Japanese crispy seaweeds, for garnish

Thickening:

• 3 Tbsp water chestnut powder
• 4 Tbsp water

Method :

1. Rinse all seafoods and drain well. Mix salt, pepper and some cornflour for a while, rinse and drain again.
2. Pour chicken stock and water into a deep saucepan. Bring it to a boil. Place seafoods and tofu. When it boils again, add thickening and cook to your preferred consistency. Stir in whisked egg white.
3. Remove heat immediately. Season with salt and pepper. Garnish with coriander. Done

Notes：

• I used Swanson Chicken Broth as my friend Kitty did as well, because it’s quite handy.
• Also you can add shredded pork or shredded chicken to add more meat flavours if you like. If you have dried scallops at home, pop in several of them to cook in the broth. The soup tastes even more delicious.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Fish Chowder Soup (Qick & Hearty)

Growing up in a family with lots of fish to eat, I just enjoy any fish soup very much. Here’s my light lunch that I had the other day, Fish Chowder Soup. This hearty and delicious soup goes really well with crusty bread or crackers. At the first glance, it seemed to be not much for a meal, I felt so full after finishing a bowl though. Once you've got all the ingredients in fridge, it’s so quick to prepare it on the go!

Serves 4
Ingredients:

• 160 gm white fish fillet (cod, perch or haddock to preference), cut in chunks
• 67 gm bacon, diced
• 1 onion, diced
• 2 stalks celery, diced
• 1 clove garlic, crushed
• 1 Tbsp plain flour
• 500 ml hot milk
• 200 gm potato, chopped
• 1 1/2 cup chicken stock
• 70 gm corn kennel (fresh or canned)
• 1/2 cup light thickened cream
• Parsley, for garnish

Method:

1. Heat oil in a frying pan over medium heat. Cook bacon until crispy (see picture 1). Add onion and sauté until softened. Add celery and garlic (see picture 2). Stir fry for 1 to 2 minutes.
2. Sift in 1 tablespoon of plan flour (see picture 3). Combine well and cook for 1 minute (see picture 4).
3. Pour in chicken stock. Add potatoes and bring to a boil, covered. Cook until potatoes soften, yet not too long if you like the chewy texture.
4. Toss in corn kennels and fish meat. Continue to cook about 3 minutes. When fish is just cooked, stir in hot milk. Sprinkle salt and pepper. Garnish with parsley. Done.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Salmon Miso Soup

My daughter requested me to cook miso soup for her one night. So it triggered me to think of the yummy miso soup that we tried at Itamae Sushi (板前壽司) in Hong Kong. They mainly used salmon to cook for dashi, that was a big hit. Luckily, I found an Asian fish market selling salmon bone skeleton, together with much meat on it, only costs a few dollars a kilograms. If you’re from Western countries, you might not like to use the fish bones at all. Chinese families like to use them to cook fish soup. The 2 dollars-and-something salmon bones made us a very delicious miso soup last week. I didn’t really need any dashi powder at all. Our family enjoyed this natural and delicious soup very much.

Ingredients:

• 1 salmon bone skeleton, about 700g
• 4 to 5 liters water
• 2 Tbsp miso paste (soybean paste)
• 1 tsp instant dashi powder, optional
• 2 pieces tofu, cut into 1 to 1.5cm dices
• Wakame (seaweed), to preference
• 1 green onion (shallot), finely chopped for garnish

Method:

1. Bring 4 to 5 liters of water to a boil.
2. Soak wakame according to the instructions on packet until softened. Rinse and drain well.
3. Rinse and cut salmon bones into chunks. Whenever I cook fish soup, I use to briefly fry fish bones in batches over medium heat. I learned this trick from my mum to remove or reduce any unpleasant smell of fish. But if you can get very fresh fish, you can skip this step though. When frying salmon, I don’t need to add any oil because salmon has got lots of oil already.
4. Put salmon bones into boiling water and cook for 2 hours, until reduced to 4 to 5 cups of fish soup.
5. Add wakame and bring to a boil again. Gently add diced tofu. Slower heat and simmer for 10 minutes. Turn off the heat. Ladle out 2 tablespoons of soup to dissolve the miso paste. Gradually stir in until completely dissolved. Make sure to taste along the way you stir in the miso paste. Don’t add too much, otherwise the soup would be too salty. You can also add some instant dashi powder to add more flavour if desired. Sprinkle chopped green onions for garnish. Done.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Cantonese Wonton Soup Recipe (廣東雲吞)

This wonton soup is a comfort food. The wontons are silky, slippery, the stock is aromatic. These Cantonese wontons are very popular in Hong Kong. The fillings of Cantonese wontons are mainly prawns (shrimps) mixed with minced pork. Yellow chives seem to be a must to be added. Unfortunately, it’s very hard to find any yellow chives throughout the year in Australia. So I just used spring onion (shallot), adding a fresh green flavour though. The flavours of the soup are rich and the texture of wontons is very tender.

Makes 30

Ingredients:

• 150g minced pork (or called ground pork)
• 175g medium green prawns (shrimp), peeled and deveined
• 30 fresh wonton wrappers (1 packet, available at Asian store)
• 3 cups chicken stock
• 1/2 bunch Chinese vegetable (Choi Sum or baby pak choy)
• yellow chives (or chopped spring onion) for garnish
• A dash of sesame oil

Seasoning for pork:

• 1 tsp light soy sauce
• 1/2 tsp sugar
• 1 tsp cornflour
• a pinch of white pepper

Seasoning for prawns (shrimps):

• 1/2 tsp chicken powder (chicken bouillon powder)
  
• 1 Tbsp egg white
• a pinch of salt
• pepper, to taste

Method:

1. Marinate minced pork for at least 20 minutes. Put pealed and deveined prawn under cold running tap water for 5 to 10 minutes. This step will make the prawn meat crunchy. Drain well and pat dry with paper towels. Dice prawn meat into 1.5cm cubes to make about 175g. Blend the prawn well with the seasoning. Cover and chill them for 15 minutes.
2. Stir chilled prawn meat in minced pork. Prepare 4 tablespoons of water in a little bowl for wrapping wontons. Place one rounded teaspoon of prawn and minced pork filling in center of wonton wrapper. Dip a finger in the little bowl of water and run along bottom edges of wrapper to moisten. Gather the corners of the wrapper, lightly twist to enclose filling. Repeat with the remaining filling and wonton wrappers. Set aside.
3. Heat chicken stock in a large saucepan on high and bring to a boil. Cook Choi Sum or baby pak choy in the stock. Usually I place the hard stems in the stock first, then followed by the leaves. Cook until softened. Add salt, white pepper and sesame oil to taste. Set aside.
4. Use another wok or saucepan to cook wontons with boiling water. Carefully place wontons in the boiling water, stir immediately and don’t let them stick to the bottom or stick together. When the wontons float to the surface, that means they are cooked. Transfer the cooked wontons out with a strainer and divide them between bowls. Ladle over chicken stock and serve with vegetables. Sprinkle spring onion or yellow chives if desired.

Note:

1. You can just buy minced pork from any supermarket. Usually I use pork neck and mince it with a food process by myself. Jut rinse pork and pat dry with kitchen papers. Cut into chunks and mince the pork meat in a mini food process.
2. The water will become cloudy after cooking wontons. And that’s why we used another saucepan to cook wontons. Hong Kong people like clear soup going with wontons.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Baked Seafood Soup with Puff Pastry Recipe

Seafood is quite expensive in Brisbane. If I’m lucky, I can get some on sale sometimes. Unexpectedly, there were some really fresh marinara mix available at Coles the other day. I grabbed 300 grams of them for only 3.1 dollars. Then I baked this soup for my daughter who is a BIG fan of baked soup with puff pastry. Honestly speaking, she could finish the whole pot at ease by herself.

Serves 3

Ingredients:

• 300 gm marinara mix (A mix of fresh seafood, may include fish, shrimp, or oyster,)
• 1/2 onion
• 1 puff pastry

• 1 1/2 cup chicken stock
• 1/2 cup water
• 2 Tbsp white wine
• 2 Tbsp butter
• 2 1/2 Tbsp plain flour
• 1/2 cup milk
• 1 Tbsp thickened cream
• 1/2 egg, whisked
• a handful of dried parsley
• salt, to taste
• pepper, to taste

Method:

1. Preheat oven to 200C
2. Rinse marinara mix and wipe dry with kitchen paper. Season with salt and pepper. Cut onion into pieces.
3. Heat oil in frying pan over medium heat. Brown marinara mix in batches. Toss all back in frying pan. Add white wine and heat to dry. Set aside.
4. In a large saucepan, heat butter and sauté onion over medium heat. Keep stirring until the onion is translucent. Reduce heat to low. Sift flour in and stir well. Add cooked marinara mix and continue to cook over medium heat. Pour in 1/3 of chicken stock and water. Bring to a boil, add the rest of chicken stock and water. Stir occasionally to make soup thicker. Stir in milk and cream. Once it boils again, remove from heat. Sprinkle with chopped parsley. Turn into a 18cm wide and 7.5cm deep ramekin.
5. Trim puff pastry and cover the ramekin. Brush on whisked egg. Carefully put in oven and bake for 10 to 15 minutes until the pastry is lightly brown. Done.

Tips:

1. You might like to use any seafood highlights available at nearby supermarket. To give the soup more variety, use a combination of two or three types of seafood, like fish, shrimp, oyster or mussel.
2. It could be a good idea of using three smaller ramekins instead, if you like.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Chicken and Corn Soup (Chinese Quick Soup Recipe)

This chicken and corn soup comes in handy for me whenever I can’t think of what soup to cook for the day. I always keep one or two can(s) of creamed corn soup in my pantry. Best of all, this soup is very hearty, no fat at all. Corn is very nutritious and very good to our health too. My daughter loves this soup and would gobble it up without any complaints.

Ingredients:

• 1 can creamed corn soup, 420gm
• 1/2 cup chicken soup
• 1 can water
• 1 egg, whisked
• 100 gm chicken breast
• chopped spring onions, optional

Marinade:

• 1 tsp light soy sauce
• 1/2 tsp sugar
• 1/2 tsp cornflour
• 1 tsp water
• a pinch of white pepper

Method:

1. Rinse chicken breast and drain well. Cut into bite sizes. Mix with marinade at least 15 minutes. Set aside.
2. Open and pour the whole can of creamed corn soup into a saucepan. Fill up the empty can with water and add into the saucepan, together with chicken soup. Bring to a boil. Then lower the heat.
3. Add marinated chicken, stir well and simmer about 5 to 8 minutes until chicken is cooked through. Turn off the heat. Gradually stir in whisked egg into the soup mixture. Sprinkle with spring onions. Serve hot.

Tips:

1. When cooking corn soup, don’t use too high heat. Stir occasionally and be cautious that would easily overflow.
2. Turn off the heat, then add egg. The heat of the soup would cook it through. Otherwise the egg would be overcooked, losing its smooth texture.
3. I used the creamed corn soup that has added a bit of salt already. So I didn’t need to add any salt. You might like to season with some salt if desired.

©2026 Christine's Recipes - https://en.christinesrecipes.com/

Traditional Pumpkin Soup Recipe

Pumpkin soup is my family's favorite. Here in Australia, we can easily get beautiful pumpkins at a good price. My Aussie mates call it butternut pumpkin, but my American friends call it butternut squash. I think they are talking about the same delicious food, anyway. Every time I cook pumpkin soup, my family will always feel they don’t have enough.

Ingredients:

500gm pumpkin
1 white onion (finely chopped)
600ml chicken stock (or water and chicken stock cube)
25gm butter
300ml hot milk
pinch of allspice
salt and pepper, to your taste
parsley for garnish



Method:

1. Peel pumpkin and cut into 5cm chunks.
2. Melt butter in a large saucepan and gently fry onions for 10 minutes or until onion is soft. Pour in chicken stock and bring to boil. Add pumpkin chunks to stock and simmer until tender, (about 30 minutes). Let cool down a bit.
   
3. Puree in a food processor and return to pan, add hot milk, allspice, salt and pepper to taste and heat gently. Serve hot with lightly sprinkle chopped parsley or cream as desired.

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