Chicken and Sweet Corn Soup

This is a very simple version of the Chinese classic. Beaten egg is used to thicken the soup – a great technique for thickening without flour which can also be used for minestrone or any recipes which use pasta.

Serves 4 – 6
Prep 5 mins
Cooking 10 mins

1 litre (4 cups) gluten-free chicken stock
2 tablespoons sherry or Chinese cooking wine
1 tablespoon grated ginger
1 clove garlic, crushed
1 tablespoon (20mls) wheat-free tamari
1 egg, beaten
420g can creamed corn
1 small chicken breast, sliced
2 pinches white pepper
6 green onions (shallots) chopped

Bring chicken stock, sherry, ginger, garlic and soy sauce to the boil in a large saucepan over medium high heat. Reduce heat and simmer 3 mins.
Increase heat to high. Slowly whisk egg into this so it forms small threads.
Add creamed corn and chicken return to the boil then simmer three more minutes or until chicken is cooked through. Add white pepper and salt if desired.
Lade into individual serving bowls and scatter with green onions.

Recipe from Lyndey Milan. The Best Collection. (New Holland) published October 2009