Chicken and sweetcorn soup
By: Ainsley Harriott From: Ainsley's Meals in Minutes
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Chicken and sweetcorn soup
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 2
Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...
Ingredients
- 1 tbsp vegetable oil
- 100g boneless, skinless Chicken breast
- 1 clove Garlic, finely chopped
- 1 cm piece Ginger, finely chopped
- 1 tbsp cornflour
- 600ml hot chicken stock
- 100g Sweetcorn
- 1 Egg
- 1 tbsp fresh lemon juice
- shredded Spring onions, shredded, to garnish
- dark Soy sauce
- toasted Sesame seeds, to garnish
Method
1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
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Latest Comment
View all comments (7)A quick, easy and tasty snack.
Dear Aimslee Like me you always miss something you are reading from a Chinese cook book, like cut the chicken into small pieces. To have a breast floating in a bowl of sweet corn soup is not kosher. Bill.
yum!!
Substituted light soy sauce for lemon juice - perfect
Great recipe - used cooked chicken (half at the start
Fantastic recipe. Tastes delicious too.
Absolutely gorgeous recipe, tastes really authentic. I added a dribble of sesame oil and soy sauce to the soup at the end of cooking,which made it even better. Also a very economic soup. - 5 stars*****