Thai Chicken and Corn Soup

  • cooking time
    10 m
  • calories per serve
    336 cal
  • serves
    4
2 cups
Chicken stock (500ml)
250 g
Chicken breast fillet, thinly sliced (1 breast)
1 cup
Button mushrooms, sliced
310 g
Can of corn kernels, drained
130 g
Can of creamed corn
1 tsp
Fresh ginger, grated
1 tbsp
Cornflour
375 ml
NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
2 tsp
MAGGI Seasoning
4
Green onions (shallots), sliced
1
Egg, beaten

Method

  1. Place stock in a large saucepan over high heat; bring to the boil. Add chicken, mushrooms, corn and ginger; simmer 3 minutes.

  2. Blend cornflour with 2 tablespoons NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk; add to the saucepan with remaining milk and maggi original seasoning. Bring to the boil; add green onions.

  3. Turn off heat; gradually stir in egg. Serve immediately garnished with additional green shallots if desired.

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