Chicken, ginger and corn soup
( SERVES 4 )
- Heat the oil in a saucepan over high heat. Add the garlic, onion and ginger and cook for 2-3 minutes or until softened.
- Add the stock, water, corn kernels, creamed corn, spring onions, chilli and chicken and bring to the boil. Reduce heat to low and cook for 3-4 minutes.
- Top with coriander to serve. + You can use cooked chicken breast, store-bought barbecued chicken or leftover roasted chicken for this recipe.