Quick Sweetcorn and Chicken soup

This is quick comfort food. We made it tonight b/c I have a cold and feel like wet cottonwool.

Adapt it according to what you have that suits. Tonight we added beansprouts and poached egg, which, according to the boys, was very good. I had a second bowl and added lots of chilli, which overpowered the original flavours, but was very good for my sinus :)


~Quick Sweetcorn & Chicken Soup~
peanut oil
1 finely sliced spring onion (green tops too)
1 teaspoon grated fresh ginger
1 tin creamed corn (or 5 fresh cobs grated)
handful of shredded cooked chicken meat
1 tab rice wine vinegar
600ml chicken stock
2 tab light soy
1 tablespoon cornflour
2 teaspoons sesame oil
1 tablespoon sweet balsamic vinegar

Heat oil in a heavy pan, and add spring onion and ginger. Stir briefly, then add chicken, corn, vinegar and stock. Bring to the boil, then reduce to a simmer.

Blend cornflour with a little water and stir into soup. Allow to continue cooking a few minutes, then stir in sesame oil and balsamic.

Serve immediately.

(This was adapted from a Stephanie Alexander recipe involving crab, far more subtle and authentic...)