Chicken & Corn Egg Drop Soup
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Chicken & Corn Egg Drop Soup
Recipe by Louis Tikaram
Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped
Preheat the oven to 180°C.
In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.
Add the shredded chicken and simmer for another minute.
In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.
Drizzle with sesame oil, top with chopped green onions, and serve immediately.
