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Back To Recipes

Chicken & Sweetcorn Soup

  • Preparation Time:
    10 Mins
  • Cooking Time:
    20 Mins
  • Serves:
    2
  • Calories Per Serving:
    252 Kcal

Ingredients

  • 15ml (1 tbsp) vegetable oil
  • 2 garlic cloves, peeled and finely chopped
  • 2 1/2cm (1inch) ginger, peeled and finely chopped
  • 15ml (1 tbsp) light soy sauce
  • 2 cobs (300g) sweetcorn kernels
  • 1 1/2L chicken stock
  • 45ml (3 tbsp) cornflour
  • 2 cooked chicken breasts, shredded
  • 2 eggs, whisked
  • 15ml (1 tbsp) sesame oil
  • 2 spring onions, washed and finely sliced

Method

  1. Fry the garlic and ginger in the oil for 1 minute in a large saucepan.
  2. Add the sweetcorn and soy sauce then fry for 3 minutes.
  3. Pour in the stock and let the soup bubble.
  4. Create a slurry with the cornflour by adding a bit of water with the flour in a cup.
  5. Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.
  6. Stir in the chicken.
  7. Just like you did with the slurry, add the whisked eggs to the soup while stirring.
  8. Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.

 

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