Fragrant oriental chicken & corn soup

Name: Fragrant Oriental chicken & corn soup recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 litre Chicken Stock; 2 Waitoa Chicken Breasts; 1 tbsp Olivado Extra Virgin Sesame Oil; 1 knob Ginger (minced); 2 cloves Garlic (minced); 1 420 g can of Creamed Corn; 2 tbsp Corn flour; 2 Woodland Eggs; A dash Lee Kum Kee Gluten Free Soy Sauce (to taste); 2 Spring Onions (finely chopped); A handful Superb Herb Coriander (chopped)

A white soup bowl full of yellow soup topped with shredded chicken, red chilli, herb and spoon. A part view of another bowl, blue pot, condiments dishes.

After a comforting and delicious meal? Then look no further than this Fragrant Oriental chicken and corn soup. It’s simple to prepare and ultra nourishing.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Soup

Servings

Equipment

We used a Le Creuset signature cast iron round casserole dish

Ingredients

1 litre Chicken Stock
2 Waitoa Chicken Breasts
1 tbsp Olivado Extra Virgin Sesame Oil
1 knob Ginger minced
2 cloves Garlic minced
1 420 g can of Creamed Corn
2 tbsp Corn flour
2 Woodland Eggs

To Serve

A dash Lee Kum Kee Gluten Free Soy Sauce to taste
2 Spring Onions finely chopped
A handful Superb Herb Coriander chopped

Instructions

Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
Remove chicken, cool and shred. Reserve stock.
Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.
Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
Season with soy sauce and garnish with spring onions and coriander.