A winter warmer in this hearty soup



15ml (1 tbsp) oil

1 chicken breast fillet, sliced on the diagonal

1 clove of garlic, finely chopped

1cm piece of ginger, peeled and finely chopped

600ml quality chicken stock

1 large ear of yellow corn, stripped from the cob

15ml (1 tbsp) cornflour

1 extra-large egg, lightly beaten

15ml (1 tbsp) lemon juice

Salt and pepper

3-4 spring onions, finely sliced on the diagonal

Handful of toasted sesame seeds

Dash of soy sauce

Fried prawn crackers


Heat the oil in a pan and gently cook the chicken, garlic and ginger for 3-4 minutes.

Pour over the stock and add the sweetcorn.

Blend the cornflour with a little cold water and add to the soup.

Bring to the boil, stirring continuously, then simmer gently for 5-7 minutes.

Combine egg and lemon juice and slowly trickle into the pan, stirring with a chopstick to form the egg strands.

Season to taste before pouring into bowls and then garnish with spring onions, sesame seeds, soy sauce and a handful of prawn crackers.

Serves 4.

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