Creamed Corn and Chicken Soup
Ingredients
2 Chicken thighs
2 teaspoons grated ginger
1 teaspoon sesame oil
6 shallots
2 x 420g cans creamed corn
4 cups chicken stock
1 tablespoon soy sauce
8 slices bread
Method
Cut chicken into bite sized pieces.
Slice shallots.
Boil chicken in water until cooked.
Cook ginger, oil and shallots in a large saucepan over low heat until soft.
Stir in corn, stock and soy sauce.
Bring to the boil then add chicken and simmer for a minium of 5 minutes.
Ladle into bowls and serve with bread.
