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Chicken and Sweet Corn Soup

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Chicken soup, there’s nothing better to warm you up or provide comfort and ease you through a cold or flu. This traditional recipe also contains ginger, renowned for helping to relieve nausea and vomiting.


Serves 2

  • 1 tablespoon vegetable oil
  • 350g chicken breast, diced
  • 1 garlic clove, finely chopped
  • 1 cm piece ginger, peeled, grated
  • 1 tablespoon cornflour
  • 2 tablespoons dark soy sauce
  • 2 cups reduced salt chicken stock
  • 125g tin sweet corn kernels
  • 1 egg
  • 1 tablespoon lemon juice
  • 2 green onions, thinly sliced to garnish
  • Toasted sesame seeds to garnish
  • Prawn crackers to serve
  • Cracked black pepper


1. Heat oil in a pan, cook together the chicken, ginger and garlic for 4-5 minutes.

2. Mix cornflour with soy sauce, add to pan with stock and corn. Bring to boil, stir, reduce heat, and simmer for 6-8 minutes.

3. Mix egg and lemon juice together. Slowly pour a small stream of egg mixture into soup pan while stirring to create thin egg strands.

4. Divide soup between 2 deep bowls. Use green onion and sesame seeds to garnish.

To Serve

Serve with prawn crackers.