Sweetcorn Chicken Soup

Loved especially by my hubby and my children, I would like to share with you an all time classic, a sweetcorn chicken soup recipe. My version has a few add ons, using sesame oil, slivers of ginger and spring onion.

I hope you enjoy it!

For a family of 4 and suitable for babies 12 months +

1 425 gms can of creamed corn
2 tablespoons of sesame oil
1/2 cup of finely chopped boneless chicken
1 tablespoon of light soya sauce
1 white of an egg
4-5 slivers of ginger
1/2 finely chopped spring onion to garnish
salt and pepper

1. In a pan, add a tablespoon of sesame oil, the ginger and the chicken and fry for a minute.
2. Now add the creamed corn and the same amount of water to the pan.
3. Next add the soya sauce and season with salt and black pepper.
4. Now take a fork and lift small forkfuls of egg white and drop into the pan. Continue till all the egg white has been dropped. Now mix with a spoon, the egg white will cook and you will see white threads.
5. Simmer for another 10 mins on medium heat. When serving add a tablespoon of sesame oil and chopped spring onion.

My 2 year old will be having this for lunch :)