Ingredients

1 clove garlic
2 spring onions
1 tbsp vegetable oil
500ml chicken stock
1 tbsp reduced salt soy sauce
2 tbsp cornflour
75ml water
1 cooked chicken breast portion, skin removed
½ corn on the cob, kernels removed
1 large egg
1 tbsp fresh coriander, finely chopped (or 1 tsp dried)

Method

1. Finely slice the garlic and spring onions, saving some onions to garnish with

2. Soften in a pan with the oil for 2-3 mins, over a medium heat

3. Add the chicken stock and soy sauce and bring to the boil

4. Whisk the cornflour, mixed with 75ml water, into the stock, stirring continuously, until thick

5. Shred the cooked chicken and add to the pan with the corn kernels

6. Return to the boil and simmer for 4-5 mins

7. Take the soup off the heat and stir in the egg, lightly beaten

8. Add the coriander, and season with ground white pepper

9. Divide between 2 bowls and serve sprinkled with the rest of the spring onion