Loading...
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 9.77 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 sweet corn cobs, husks and silks removed
- 2teaspoons vegetable oil
- 3centimeters ginger, finely grated
- 1 clove garlic, crushed
- 2 spring onions, thinly sliced
- 400grams can creamed corn
- 2teaspoons salt-reduced soy sauce
- 1L salt-reduced chicken stock
- 2 cups cooked chicken breast, shredded
- 2 free range egg, whites, lightly whisked
Nutrition per serving
1530kJ / 368Cal
1530 Kilojoules or 368 Calories
18% of daily energy intake*
Protein
34.8grams
Fat
13.7grams
Carbs
23.4grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ready in 20 minutes, this classic Asian soup with creamed corn and shredded chicken makes a simple and warming weeknight meal.
Method
Step 1 of 2
Using a large knife, cut kernels from corn. Heat oil in a large non-stick saucepan over medium heat. Cook kernels, ginger, garlic and half of the onion, stirring, for 2 minutes or until fragrant.
Step 2 of 2
Add creamed corn, soy and stock, then bring to the boil. Add chicken. Reduce heat to low, and simmer, uncovered, for 8 minutes or until hot. Gradually stir in egg white. Remove pan from heat. Divide soup among bowls and serve sprinkled with remaining onion.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.