Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)

  2. 500 ml water

  3. 1/2 chicken stock cube, dissolved in small amount water

  4. 200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)

  5. 2 eggs , beaten

  6. 3 spring onions , finely sliced salt pepper

Instructions Jump to Ingredients ↑

  1. Boil water.

  2. Add creamed style corn and add the dissolved chicken stock and stir.

  3. Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.

  4. Bring back to the boil.

  5. Take the soup off the element and let it cool for 15 seconds.

  6. Slowly add the beaten egg in a thin stream whilst stirring all the time.

  7. Add salt and pepper to taste.

  8. Serve in soup bowls and sprinkle with spring onions. ?


Send feedback