Classic Chinese Chicken and Sweetcorn Soup Made Easy

Chinese chicken and sweetcorn soup made with chicken, sweetcorn, spring onions and egg.

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Lunch, Soup

Cuisine Chinese

Servings 2 people

Ingredients

1 tbsp Sesame oil
2 Garlic cloves (minced)
500ml Chicken stock
2 Cooked chicken breasts (shredded)
150g Sweetcorn
2 tbsp Cornflour
2 Medium eggs (beaten)
4 Spring onions (chopped)

Instructions

Heat the oil in a large saucepan to medium. Add the garlic and cook for 1 minute, stirring frequently. Add the chicken stock, cooked shredded chicken and sweetcorn and bring to a boil. Lower the heat to medium and simmer for 5 minutes.
Add the cornflour to a small bowl and add 5 tbsp of water, whisk until well combined. Add to the soup slowly whilst continuously stirring. Slowly add the eggs and season the soup with salt and pepper to taste. Cook for a further minute.
Remove from the heat and serve between two soup bowls. Top with spring onions and enjoy.

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