Chicken and Sweetcorn Soup

Ingredients:

• 1 tablespoon olive oil

• 1 brown onion, chopped

• 2 tsp minced garlic

• 1 tsp minced ginger

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 4 cups chicken stock

• 1 tsp corn flour mixed into 2 Tbsp water (forms a paste)

• 2 chicken breasts

• 2 eggs

• 2 tins can of creamed corn

• 2 Tbsp soy sauce

• 1 small bunch of spring onions (thinly sliced)

• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion, ginger and garlic and cook until softened.

3. Then add the coriander, and paprika and cook for another minute.

4. Add the chicken stock and bring to a boil.

5. Add chicken breasts to the stock, and reduce the heat to a simmer, cover the saucepan and poach for 10-15 minutes until chicken breasts are cooked through.

6. Remove chicken from stock, allow to cool before shredding.

7. Return shredded chicken to the stock, and add creamed corn, corn flour mix, soy sauce and spring onion, stir well and simmer for another 5 minutes.

8. Crack eggs into a separate bowl and whisk until combined. Slowly pour eggs into soup pot, stirring gently with a fork or whisk. Once eggs are cooked through, soup is ready.

Serve and enjoy your soup!