Chicken and Sweetcorn Soup (Tims Way) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A really simple Chinese Restaurant favourite that you can throw together in minutes. 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.
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