Chicken, ginger and corn soup
|1 Tbsp||Vegetable oil|
|1 clove||Garlic, crushed|
|1 tsp||Ginger, finely grated|
|1 Ltr||Chicken stock|
|1 can||Corn kernels, 420g can kernals, drained|
|1 can||Creamed corn, 420g can|
|¼ cup||Spring onion, chopped|
|1||Long red chilli, chopped|
|2 cups||Shredded chicken|
|1 to serve||Fresh coriander|
- 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.