Ok so I LOVE to cook and a few weeks back Ryan and I were in Banjos and had a yummy chicken and corn soup with a cheese and garlic pide. Ryan has been asking for the soup again so I have attempted to make one from scratch, and it was pretty easy and tasted pretty good as well!
Ingredients
4 cups chicken stock
1/2 cup water
2 tbs sesame oil
3 cm piece of fresh ginger
2 cloves of garlic, minced or grated finely
2 tsp soy sauce
400g chicken breast fillets
1 egg
420g tin creamed corn
310g tin corn kernels, rinsed and drained
3 green shallots, sliced thinly
Directions
1. In a large pan bring stock, water, garlic, ginger, soy sauce and chicken to the boil, then reduce heat and simmer for approx. 7 minutes or until just cooked through. Remove the chicken from stock, and when cool enough to handle, shred coarsely.
2 Return stock to the boil. Break the egg into a dish and lightly whisk. Slowly pour the egg into the stock, whisking constantly so it forms threads.
3. Add creamed corn, corn kernels, and chicken back to stock and return to the boil, add salt to taste.
4. Ladle soup into serving dishes and sprinkle the green shallots on top. Serve with fresh bread and make it a meal.
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