Chinese chicken & sweetcorn soup
| 1 tbsp | vegetable oil |
| 2 | garlic cloves, finely sliced |
| 2 cm | piece ginger, peeled and finely chopped |
| 4 | spring onions, sliced |
| 325 g | tin sweetcorn, drained |
| 1 | reduced-salt chicken stock cube, made up to 1.2ltr |
| 1 tbsp | reduced-salt soy sauce |
| 2 | roast chicken breast fillets, skin removed, meat shredded |
| 2 | eggs, beaten |
| 15 g | fresh coriander, finely chopped |
| sesame oil, to serve (optional) |
| Heat the oil in a large saucepan over a low heat and add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened. |
| Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside. |
| Add the stock and soy sauce to the saucepan. Bring to the boil, then reduce to a simmer. Whisk in the sweetcorn pureĢe until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through. |
| Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Serve in bowls topped with the reserved spring onion and a drizzle of sesame oil and extra soy sauce, if you like. |