Ingredients

1 clove garlic
2 spring onions
1 tbsp vegetable oil
500ml chicken stock
1 tbsp reduced salt soy sauce
2 tbsp cornflour
75ml water
1 cooked chicken breast portion, skin removed
1/2 corn on the cob, kernels removed
1 large egg
1 tbsp fresh coriander, finely chopped (or 1 tsp dried)

Method

Finely slice the garlic and spring onions, saving some onions to garnish with

Soften in a pan with the oil for 2-3 mins, over a medium heat

Add the chicken stock and soy sauce and bring to the boil

Whisk the cornflour, mixed with 75ml water, into the stock, stirring continuously, until thick

Shred the cooked chicken and add to the pan with the corn kernels

Return to the boil and simmer for 4-5 mins

Take the soup off the heat and stir in the egg, lightly beaten

Add the coriander, and season with ground white pepper

Divide between 2 bowls and serve sprinkled with the rest of the spring onion