Chicken and Sweetcorn Soup

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

• Ready In: 20 mins
• 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.