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.
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.