Sweet Corn Chicken Soup

Ingredients

• 1 tablespoon sesame oil
• 6-8 spring onions, sliced
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 pound (450 g) chicken breast, cut into bite-size pieces
• 4 cups (1 liter) low-sodium chicken stock
• 1 cup (160 g) tinned sweetcorn, drained
• 2 tablespoons cornstarch mixed with 4 tablespoons water
• 2 tablespoons soy sauce
• 2 eggs, whisked
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Heat the sesame oil in a large pot...: Heat the sesame oil in a large pot over medium heat. Add the white parts of the spring onions. Cook for 1-2 minutes, stirring frequently.

2. 2

   Add the garlic and ginger and continue to...: Add the garlic and ginger and continue to cook for another minute until fragrant.

3. 3

   Next, add the bite-size chicken pieces and cook...: Next, add the bite-size chicken pieces and cook until lightly browned.

4. 4

   Pour in the chicken stock and bring to...: Pour in the chicken stock and bring to a boil, then lower the heat and simmer for 5 minutes with a lid ajar.

5. 5

   Meanwhile, use a hand blender to smash half...: Meanwhile, use a hand blender to smash half of the sweet corn. Add all sweetcorn to the pot and cook for another 5 minutes.

6. 6

   Make a slurry from the cornstarch and water...: Make a slurry from the cornstarch and water and stir it into the pot, then add the soy sauce.

7. 7

   Reduce the heat to low and slowly drizzle...: Reduce the heat to low and slowly drizzle in the whisked eggs while stirring the soup constantly. This will create delicate egg ribbons.

8. 8

   Season with salt and pepper to taste. Garnish...: Season with salt and pepper to taste. Garnish with the green parts of the spring onions and enjoy immediately!