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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This soup is super quick to make and is a wonderful starter to a chinese meal. Ingredients:
6 cups chicken stock-instant 1 tin sweet corn – 425g |
1 tbls soya sauce 4 level tbls cornflour/starch |
1/4tsp ginger 2 eggs |
1/4cup finely sliced spring onion 1 cup cooked shredded chicken |
Directions:
1. Place sweetcorn and chicken stock in pot and bring to boil. Mix cornflour with a little water and add stirring continuously. Season to taste with ginger and soya sauce. Beat eggs lightly with 2 tbls water and add to boiling soup in a thin stream, stirring slowly with a fork. Finally, add finely shredded chicken and spring onion.
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