Challenge 2019: Sent in by Pepa
Thank you Pepa, this soup is great for one person as it is fast to prepare and so very tasty
Serves
1
Prep time
3 Minutes
Cooking time
8 Minutes
Ingredients
- 1 cup chicken stock
- ¼ teaspoon minced garlic
- 1 teaspoon dry sherry
- 1 teaspoon grated ginger
- ½ teaspoon soy sauce
- 1 chicken thigh
- 1 egg
- 125g can creamed corn
- 125g can corn kernels, drained
- 1 green shallot, thinly sliced
Method
- Add the stock, sherry, ginger, garlic, soy sauce and chicken thigh to a medium-size saucepan, bring to a boil, then reduce heat and simmer until thigh is cooked through, approx. 5-7 minutes
- Remove the chicken, when cool shred into fine strips
- Meanwhile, break the egg into a small bowl and beat with a fork
- Stir the soup and gently pour in the beaten egg whilst still stirring, the thin threads of the egg will cook as it hits the hot stock
- Add cream corn, corn kernels and return the shredded chicken to the mix, bring to a boil
- Place into a serving bowl and sprinkle with chopped shallots
Serve and enjoy!
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