Ingredients:-
2 chicken breasts cooked and shredded,
2 Tbsp cornflour
1 Lt chicken stock (made using 2 stock cubes),
1 Tbsp oil,
2 spring onions,
1 garlic clove – finely sliced,
1 cm ginger – finely chopped,
1 Tbsp soy sauce,
1 tin sweetcorn,
2 eggs - beaten,
1 Tbsp coriander,
METHOD:-
Mix the cornflour with a little chicken stock (approx. 75 ml) to make a thickening agent.
Heat the oil on a medium heat in a non-stick pan and gently soften the garlic, ginger and spring onions for a couple of minutes.
Add the remaining chicken stock and soy sauce to the pan and bring to the boil.
Take the cornflour and slowly add to the stock, stirring thoroughly to ensure there are no lumps.
Add the chicken and sweetcorn to the soup base bringing it back up to the boil and simmer for 5 minutes.
Remove the soup from the heat and stir in the egg using a fork to make egg strands.
Add the coriander, salt and pepper to taste, and garnish with spring onions.