Name: Chicken & Corn Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g boneless (skinless chicken breast, finely chopped); 1 clove garlic (crushed); 3 cm piece ginger (grated); 1.2 L chicken stock; 2 corn cobs (kernels removed); 2 tbsp Tamari; 1 tbsp cornflour; 2 eggs; 1 tbsp. fresh lemon juice; Shredded spring onions (to garnish)

Ingredients

Units Scale

200 g boneless (skinless chicken breast, finely chopped)
1 clove garlic (crushed)
3 cm piece ginger (grated)
1.2 L chicken stock
2 corn cobs (kernels removed)
2 tbsp Tamari
1 tbsp cornflour
2 eggs
1 tbsp. fresh lemon juice
Shredded spring onions (to garnish)

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Instructions

In a large pot, cook the chicken, garlic and ginger over medium heat for 2-3 minutes without colouring.
Add chicken stock, corn kernels and tamari to the pot, before bringing to the boil. Reduce heat and simmer for 10-15 minutes. Add cornflour and continue to stir until mixture thickens slightly.
In a separate bowl, beat the egg and lemon juice together before slowly trickling mixture into the soup. Stir with a chopstick or fork to form egg strands.
Serve whilst hot OR allow to cool slightly before you transfer soup to a food processor to quickly separate the chicken into smaller “strands” for a near-authentic Asian aesthetic.

Prep Time: 20 minutes
Cook Time: 20 minutes