Ingredients
• 5g / 1 teaspoon of low fat butter spread
• 1 clove of garlic. Peeled and finely chopped.
• 5g / 1 teaspoon of low fat butter spread
• 1 clove of garlic. Peeled and finely chopped.
• 1 teaspoon of fresh ginger. Washed and finely chopped
• 200g tin of sweetcorn. Drained, rinsed in cold water and patted dry
• 2 pints of chicken stock. Made using 2 cubes. (Preferably low sodium stock cubes)
• 200g tin of sweetcorn. Drained, rinsed in cold water and patted dry
• 2 pints of chicken stock. Made using 2 cubes. (Preferably low sodium stock cubes)
• 1 egg white. Lightly mixed with a fork
• 2-3 spring onions. Washed, topped, tailed and finely sliced
• 100g cooked chicken. Roughly chopped
• a couple of drops of sesame oil
• a dash of white pepper and a little light soy sauce (or salt) if needed
• 2-3 spring onions. Washed, topped, tailed and finely sliced
• 100g cooked chicken. Roughly chopped
• a couple of drops of sesame oil
• a dash of white pepper and a little light soy sauce (or salt) if needed
Method
- Heat a large pot on a medium to high heat and add the butter. When it's bubbling, add the garlic and ginger and fry for 2-3 minutes until fragrant.
- Next add the sweetcorn and continue to fry for a further 2-3 minutes.
- Next add the chicken stock. Increase the heat and bring the soup to the boil for a minute or so. Reduce the heat to medium/low.
- Remove the pot from the heat and swirl it around using a fork or chopstick. Then carefully add the egg white into the centre of the pot and continue to stir to break up the egg.
- Next add the chopped spring onion and chicken and stir to combine. Let the soup simmer for about 5 minutes until the chicken is heated through.
- Add the sesame oil and white pepper and taste to check the seasoning, adding soy or salt if needed.
- Serve in warmed bowls.
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