CHICKEN AND SWEET CORN SOUP

Chicken and Sweet Corn Soup image

Provided by Chef Shez

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (420 g) cans corn kernels
2 (420 g) cans creamed corn
1/2 cooked barbecued chicken, shredded
4 spring onions, finely chopped (shallots)
3 liters chicken stock
2 teaspoons grated gingerroot
2 teaspoons sesame oil
1 tablespoon vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons cornflour
1 egg, lightly beaten

Steps:

Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
Serve hot with toast if preferred.

Nutrition Facts : Calories 616.5, Fat 14.5, SaturatedFat 3.1, Cholesterol 56.9, Sodium 1492.3, Carbohydrate 105, Fiber 8.9, Sugar 12.9, Protein 29.3