Chicken and Sweetcorn Soup (Tims Way)

A really simple Chinese Restaurant favourite that you can throw together in minutes.

• Ready In: 20 mins
• Serves: 4
• Yields: 4 Bowls

Ingredients

• 1  tablespoon  vegetable oil
• 100  g chicken breasts, finely diced
• 1  garlic clove, finely chopped
• 1  cm  fresh gingerroot
• 1  tablespoon cornflour
• 600  ml  hot chicken stock
• 100  g  fresh sweetcorn
• 1  egg
• 1  tablespoon lemon juice
• 2  spring onions (shredded)
• 1  teaspoon soy sauce

Directions

1. Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
2. Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
3. Bring to boil, stir continuously and simmer for 7 minutes.
4. Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
5. Season to taste, add spring onions and drizzle of soy sauce.