Chicken and Sweetcorn Soup

Submitted by English_Rose

"Try this version of popular chicken and sweetcorn soup - originally from the southwest of China..."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 2

ingredients

• 1 tablespoon vegetable oil
• 3 1⁄2 ounces boneless skinless chicken breasts, finely diced
• 1 garlic clove, finely chopped
• 1⁄2 inch piece gingerroot, finely chopped
• 1 tablespoon cornstarch
• 2 1⁄2 cups hot chicken stock
• 3 1⁄2 ounces sweetcorn
• 1 egg
• 1 tablespoon fresh lemon juice
• scallion, shredded, to garnish
• dark soy sauce
• shrimp crackers, to serve
• toasted sesame seeds, to garnish

directions

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornstarch 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 minutes
3. Beat 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 scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Reviews

[everydaychef]

This was good. I liked the use of ordinary sweetcorn rather than creamed corn which is difficult to find where I am. I think I stirred a little too quickly when adding the egg as I got more of a cloudy effect than the threads... so I will slow down next time!