Ingredients
- 2 sweet corn cobs, husks and silks removed
- 2 tsp vegetable oil
- 3cm ginger, finely grated
- 1 clove garlic, crushed
- 2 spring onions, thinly sliced
- 400g can of creamed corn
- 2 tsp salt-reduced soy sauce
- 1L salt-reduced chicken stock
- 2 cups cooked chicken breast, shredded
- 2 free-range eggs, whites, lightly whisked
Method
- Using a large knife, cut kernels from corn. Heat oil in a large non-stick saucepan over medium heat. Cook kernels, ginger, garlic, and half of the onion, stirring, for 2 minutes or until fragrant.
- Add creamed corn, soy, and stock, then bring to the boil. Add chicken. Reduce heat to low, and simmer, uncovered, for 8 minutes or until hot. Gradually stir in egg white. Remove the pan from the heat. Divide the soup among bowls and serve sprinkled with the remaining onion.
Recipe from: https://www.woolworths.com.au/shop/recipes/chicken-and-corn-soup
