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Chicken & Sweetcorn Soup
Serves 2
Easy
Total time:
popular chicken and sweetcorn soup - originally from the southwest of China.
Skip to ingredients
- 1 tbsp vegetable oil
- 100g boneless, skinless Chicken breast
- 1 clove Garlic, finely chopped
- 1 cm piece Ginger, finely chopped
- 1 tbsp cornflour
- 600ml hot chicken stock
- 100g Sweetcorn
- 1 Egg
- 1 tbsp fresh lemon juice
- shredded Spring onions, shredded, to garnish
- dark Soy sauce
- toasted Sesame seeds, to garnish
Method
step 1
Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouringstep 2
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutesstep 3
eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
