The ginger in the soup is a great way to warm the soul
Ingredients
- 1 cup chopped cooked chicken thigh
- ½ litre chicken stock
- 1 tablespoon grated ginger
- 1 tablespoon cornflour
- 2 tablespoons water
- 1 egg, beaten
- 125g can creamed sweet corn
- 4 green shallots, thinly sliced
- ½ cup basil, chopped
- salt and pepper
Garnish:
- basil leaves *extra
- 1 teaspoon julienned ginger *extra
Method
- Make a cornflour paste by mixing the cornflour and water together
- Add the mixture to the stock and place in medium saucepan
- Bring stock to a boil, over medium heat and add ginger, reduce heat and stir till thickens
- Drizzle the beaten egg into the stock while continuously stirring
- Add chicken, shallots, basil and corn. Stir to combine
- Season with salt and pepper to taste
- Pour soup into serving bowl
Garnish with basil leaves and julienned ginger
Note:
This soup was adapted from the “Ginger the flavours and the flowers” cookbook by Petra Friseur
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