5 minute Chinese Chicken and Corn Soup

Serves 2

Time 5 minutes

Ingredients

2 cups chicken stock

½ cup tinned cream corn

½ cup tinned corn kernels

1 tbsp garlic and ginger paste

1 tbsp soy sauce

1 tsp cornflour, mixed with 1 tsp water

2 eggs

1 cup cooked shredded roast chicken

Salt and pepper, to taste

½ cup spring onion, thinly sliced

Method

Have the chicken stock simmering in a pot, ready to go.

Add cream corn, corn kernels, garlic and ginger paste, soy sauce and cornflour slurry. Stir and simmer for a couple of minutes until thickened. Remove from the heat.

Whisk eggs in a bowl, pour the egg mix into soup and whisk to create ribbons.

Add in shredded roast chicken and spring onion. Check for seasoning and serve.