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Chicken and Sweetcorn Soup SERVES : 4 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES 

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Chicken and Sweetcorn Soup

ABOUT THE RECIPE 

This is a nice simple recipe to get your taste buds in the mood for more Asian favourites. A firm favourite by many and easily adapted for vegetarians. 

METHOD 

In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil. 
 
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed, now add the peas. 
 
Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add the egg while swirling the soup with a fork in order to break egg pieces apart. Serve hot. 

INGREDIENTS 

800ml chicken stock (Veg option - Vegetable Stock) 
420g tinned cream style corn 
75g shredded, cooked chicken meat (Veg option - Leave out) 
1/4 teaspoon ground white pepper 
salt to taste 
Peas for colour 
 
2 tablespoons cornflour 
125ml water 
Sesame oil to taste 
1 egg (beaten) 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Chicken and Sweetcorn Soup

ABOUT THE RECIPE 

This is a nice simple recipe to get your taste buds in the mood for more Asian favourites. A firm favourite by many and easily adapted for vegetarians. 

METHOD 

In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil. 
 
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed, now add the peas. 
 
Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add the egg while swirling the soup with a fork in order to break egg pieces apart. Serve hot. 

INGREDIENTS 

800ml chicken stock (Veg option - Vegetable Stock) 
420g tinned cream style corn 
75g shredded, cooked chicken meat (Veg option - Leave out) 
1/4 teaspoon ground white pepper 
salt to taste 
Peas for colour 
 
2 tablespoons cornflour 
125ml water 
Sesame oil to taste 
1 egg (beaten) 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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