This delicious Chinese style soup is quick and easy enough to be on the table in less than 30 minutes.
1 litre low sodium chicken stock (homemade or bought)
spring onions (small bunch) chopped
1 can creamed corn
approx 1 cup corn kernels (fresh, frozen, canned, it is your call)
finely chopped parsley
1 small cup shredded cooked chicken
1 beaten egg
small piece ginger
dash soy sauce
heat some oil & butter in saucepan and gently fry spring onion and
ginger add corn kernels and cream corn and stir until fragrant. put in
stock and slowly bring to boil adding cooked chicken & soy sauce
continue to simmer until hot. beat egg in small dish and while on low
simmer add mixture to soup, remember to stir soup while you add egg,
mix until small ribbons form. turn off heat, add parsley and serve!