Asian style Chicken and Corn Soup

For the soup

2 chicken breast fillets (approximately 600g but less if you like), each cut into 4 pieces

1 onion, diced

4 spring onions, sliced

2 x 400g tins creamed corn (one is even sufficient)

2 teaspoons finely grated green ginger

2 cloves garlic, crushed

2 teaspoons sweet chilli sauce

1.25 litres chicken stock (or water with 2 teaspoons stock powder added)

2 teaspoons cornflour mixed to a thin paste with a little cold water

2 eggs, lightly whisked

½ teaspoon, approximately, sesame oil

For garnish

4 to 6 spring onions, sliced

Method

Place the chicken, onions and spring onions, corn, ginger, garlic and chicken stock in a large saucepan and bring to the boil.  Reduce heat and simmer for 30 minutes.

Remove chicken breasts, shred and then return to the saucepan.

Stir in the cornflour paste and cook until the soup thickens slightly. 

Stir in in the whisked eggs.  Add the sesame oil.

Serve topped with sliced spring onions.