@emthenutritionist: Chicken sweetcorn egg drop soup I’m sure you can hear it in my voice, but I haven’t been feeling my best and this is one of my favourite simple soups to make. It comes together in under 10 minutes and is a lunchtime staple for me. 320kcal & 36g protein You will need 180g frozen sweetcorn 200g cooked shredded chicken breast 2 spring onions, chopped 1 large garlic clove, minced 1/2 tsp chopped ginger 1.2L chicken stock (I used 1 chicken stock cube) Light soy sauce to taste 1 egg, whisked 1 heaped tbsp cornflower mixed with 3 tbsp water to form a paste White pepper Optional: Toasted sesame oil or crispy chilli oil Sweat the minced garlic, ginger and chopped spring onion in a little oil for a few minutes. Tip in the stock and bring to a simmer. Add in frozen sweetcorn, a pinch of white pepper, shredded chicken, 2 tbsp soy space and bring back to a simmer. Pour in the cornflower mix, mix and allow to gently simmer for 4-5 minutes until slightly thickened. Feel free to add more cornflour if needed. Taste and season with more soy sauce if you wish. Turn off the heat and slowly pour the whisked egg into the middle of the soup, allow to sit for 15 seconds then slowly mix the soup to form the egg ribbon. Serve with extra spring onion and some toasted sesame or chilli oil. #soupseason #soup #healthyrecipes #quickrecipes

Emily English

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Region: GB

Wednesday 22 November 2023 17:41:06 GMT