A big bowl of soup is sometimes all you really need. This recipe is quick, tasty and completely hassle-free. I’m sure once you give it a go it’ll become your go-to dish when all you really want is a big bowl of satisfaction.
- Preparation times: 5 minutes
- Cooking times: 8 minutes
- Serves: 4
- 800 ml (3⅓ cups) chicken or vegetable stock
- 420 g (15 oz) tin of creamed corn
- 170 g (6 oz) cooked chicken, shredded
- ¼ tsp white pepper
- salt, to taste
- 30 g (¼ cup) peas
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp water
- 1 egg, beaten
- 1 tsp sesame oil
In a non-stick wok or medium-sized saucepan, combine the stock, creamed corn and chicken and bring to the boil. Reduce the heat and season with the pepper and add salt to taste, then add the peas and bring back to the boil.
Stir the cornflour and water slurry and, while the soup is boiling, pour it in slowly, stirring the soup constantly until you have the desired consistency. Turn the heat down to low, slowly pour in the beaten egg, again stirring the soup at the same time. Switch off the heat, add the sesame oil, give it a quick stir and serve hot.
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