You are here:

Chicken and sweetcorn soup

Ainsley Harriott from Ainsley's Meals in Minutes
Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...

Chicken and sweetcorn soup

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.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 5 min
Cook: 15 min

Ingredients
1 tbsp vegetable oil
100g boneless, skinless chicken breast, finely diced
1 garlic clove, finely chopped
1 cm piece ginger root, 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