Ingredients:
1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
500 ml water
1/2 chicken stock cube, dissolved in small amount water
200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
2 eggs, beaten
3 spring onions, finely sliced
salt
pepper
Directions:
Boil water.
Add creamed style corn and add the dissolved chicken stock and stir.
Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
Bring back to the boil.
Take the soup off the element and let it cool for 15 seconds.
Slowly add the beaten egg in a thin stream whilst stirring all the time.
Add salt and pepper to taste.
Serve in soup bowls and sprinkle with spring onions.
1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
500 ml water
1/2 chicken stock cube, dissolved in small amount water
200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
2 eggs, beaten
3 spring onions, finely sliced
salt
pepper
Directions:
Boil water.
Add creamed style corn and add the dissolved chicken stock and stir.
Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
Bring back to the boil.
Take the soup off the element and let it cool for 15 seconds.
Slowly add the beaten egg in a thin stream whilst stirring all the time.
Add salt and pepper to taste.
Serve in soup bowls and sprinkle with spring onions.
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