Chicken and Sweetcorn Soup (Tims Way)

Name: Chicken and Sweetcorn Soup (Tims Way)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Bowls, 4 serving(s)
Ingredients: 1 tablespoon vegetable oil; 100 g chicken breasts, finely diced; 1 garlic clove, finely chopped; 1 cm fresh gingerroot; 1 tablespoon cornflour; 600 ml hot chicken stock; 100 g fresh sweetcorn; 1 egg; 1 tablespoon lemon juice; 2 spring onions (shredded); 1 teaspoon soy sauce

Submitted by Bollidear

"A really simple Chinese Restaurant favourite that you can throw together in minutes."

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Ready In:: 20mins
Ingredients:: 11
Yields:: 4 Bowls
Serves:: 4

ingredients

1 tablespoon vegetable oil
100 g chicken breasts, finely diced
1 garlic clove, finely chopped
1 cm fresh gingerroot
1 tablespoon cornflour
600 ml hot chicken stock
100 g fresh sweetcorn
1 egg
1 tablespoon lemon juice
2 spring onions (shredded)
1 teaspoon soy sauce

directions

Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
Bring to boil, stir continuously and simmer for 7 minutes.
Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
Season to taste, add spring onions and drizzle of soy sauce.