Chicken & Sweetcorn Soup
I have always loved this comforting soup from the Chinese take-away and decided to try it out so I started attempting it over Christmas just gone. It is so easy and delicious I made made it about three times in three weeks. Why not try it yourself, I guarantee you will be hooked.
Ingredients
- 2 cooked chicken breasts diced
- some finely chopped spring onions
- 3 drops of sesame oil
- 500ml chicken stock small can sweetcorn
- half tsp freshly grated ginger
- half tsp freshly grated garlic
- 1 egg beaten
- 2 tbsp cornflour mixed with some water
- salt and pepper to taste
Instructions
- Bring the chicken stock to the boil in a saucepan and add the grated garlic and ginger and sweetcorn. Simmer gently for 5 mins.
- Add in the diced chicken breast then the cornflour mix and allow to cook through stirring all the time.
- Once it has thickened add in the egg and stir with a chopstick. This gives the soup the authentic ribbons of egg.
- Finally add in the spring onions, sesame oil and season to taste.
- Enjoy.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
