Chicken and Sweetcorn Soup (Tims Way)

• 1 tablespoon vegetable oil
• 100 g chicken breasts, finely diced
• 1 garlic clove, finely chopped
• 1 cm fresh gingerroot
• 1 tablespoon cornflour
• 600 ml hot chicken stock
• 100 g fresh sweetcorn
• 1 egg
• 1 tablespoon lemon juice
• 2 spring onions (shredded)
• 1 teaspoon soy sauce

1. Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
2. Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
3. Bring to boil, stir continuously and simmer for 7 minutes.
4. Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
5. Season to taste, add spring onions and drizzle of soy sauce.

vegetable oil, chicken breasts, garlic, gingerroot, cornflour, sweetcorn, egg, lemon juice, spring onions, soy sauce

Taken from www.food.com/recipe/chicken-and-sweetcorn-soup-tims-way-327114 (may not work)