Kefta Meatballs with Tomato and Egg

Fragrant Oriental Chicken & Corn Soup

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4-5

Instructions

  1. Bring chicken stock to the boil. Place chicken breasts in the stock and turn down to a gentle simmer. Cook for roughly 10-14 minutes depending on the size of the breasts.
  2. Remove chicken, cool and shred. Reserve stock.
  3. Heat a pot to low heat, drizzle 1 tbsp of sesame oil, fry off ginger and garlic for 2 minutes until aromatic. Add stock and creamed corn. Add the shredded chicken and bring back to the boil.
  4. Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.
  5. Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.
  6. Season with soy sauce and garnish with spring onions and coriander.

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