Oriental Chicken and Sweetcorn soup
| Published: 23rd July 2007 11:16 |
A classic light soup that really allows the flavour of the fresh sweetcorn to shine through. Makes a great starter or light lunch.
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
2 tbsp vegetable oil
200g chicken breast, skinned and finely diced
2 cloves garlic, finely chopped
2 cm piece ginger, finely chopped
1 tbsp cornflour
1 litre hot chicken stock
200g sweetcorn kernels
2 eggs, beaten
2 tbsp fresh lemon juice
Salt and pepper
Method
1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste.
Recipe by Emma Allsopp
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