Chinese Chicken and Sweetcorn Soup

Very easy, with a little bite because of the chillies and ginger. For a heartier meal, you could add some cooked rice vermicelli to the diners' bowls before ladling in the soup.

Serves 4 - 6 (depending on size of servings)

 

Ingredients:

1 litre chicken stock, preferably homemade

1 can creamed sweetcorn *

1 can sweetcorn kernels

2 red chillies, finely chopped

2 inch piece fresh ginger, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2 skinless chicken breast fillets, shredded finely

2 large eggs, whisked lightly with 2 tbspns of water and a pinch of salt

6 spring onions, trimmed and finely chopped

sprig of fresh coriander, well-washed, trimmed and chopped finely

 

 

* If cans of creamed corn are unavailable, use a second can of sweetcorn kernels poured undrained into a Pyrex microwaveable container/jug, heated on high for about 2 minutes, then pureed with a Braun Multiquick or similar

 

Method:

Heat stock in large saucepan to a gentle simmer. Mince chillies, ginger and garlic together well, add to stock with creamed corn, corn kernels and chicken shreds.

Simmer on a slightly higher heat for about 15 minutes, stirring occasionally, until chicken is cooked and ingredients and flavours are well combined.

Add a ladleful of the hot soup to the beaten eggs/water, and stir through (this prevents the eggs curdling when added to the pot of hot soup). Slowly pour the egg mixture into the soup in a thin stream, making figure-eight patterns (ie do not pour it all in one go) and stir continuously with a fork whilst pouring. The egg will form puffy strands and thicken the soup (in Chinese restaurants this type of soup is called 'eggdrop soup').

Add greens to soup and stir through, heat for another couple of minutes.

Serve in Chinese soup bowls.