Indo-chinese Chicken Sweet Corn Soup

This Indo-Chinese style chicken sweet corn soup takes less than 10 minutes to make, with all the flavours of your favourite takeout restaurant. Sweet corn with savoury soy make for a light, but delicious soup.

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INGREDIENTS

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In a small bowl, crack and whisk an egg. Set aside.

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In another small bowl, mix together the corn starch and water to make the slurry.

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Add the canned creamed corn to a sauce pan over medium heat. Add the chicken broth, chicken breast, ginger, salt and soy sauce and let it come to a simmer.

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Once the corn mixture is simmering, add the corn starch slurry while stirring constantly, to ensure there are no clumps of corn starch.

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Remove the pot from the heat. Add the whisked egg to the soup while stirring in circles. This will give you the long ribbons of egg in the soup.

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