This creamy comforting Chinese soup gets the gluten free treatment!

Yield: 3 to 6
Prep time: 10 minutes
Cook time: 10 minutes

Gluten Free Chicken & Sweetcorn Soup

Chicken and sweetcorn soup is a staple of any Chinese takeaway here in the UK. The creamy, comforting soup is also incredibly easy to make and perfect for a gluten free lunch or supper. I developed this recipe as part of my Amoy Chinese New Year Banquet and have purposely made it gluten free.

The best thing about this soup is that you can use tinned, frozen or fresh sweetcorn. Use baby sweetcorn or normal sweetcorn for a clear, almost translucent version of the broth. Or if you like your chicken and sweetcorn soup creamy and thick, use creamed corn like I've done. No matter what you use, the soup only takes 20 minutes to make and is ideal for using up leftover roast chicken.

Top the soup with chopped spring onions or scallions and serve a big bowl of it own its own or smaller dishes as an appetizer or soup course. 

Ingredients:

For the soup
1/4 cup spring onions or scallions or green onions
1 egg
1 tablespoon sesame oil
1 tablespoon lemon juice
1 tablespoon cornflour
1 teaspoon garlic salt
1 teaspoon ground ginger
100 grams cooked chicken breast, shredded
100 grams creamed corn
600 ml gluten free chicken stock
white pepper

Gluten Free Chicken & Sweetcorn Soup

Instructions:

1. Heat the sesame oil in a soup pan and cook the chicken, garlic and ginger for three or four minutes.
2. Blend the cornflour with a bit of the chicken stock to form a paste and add it to the pan.
3. Pour the rest of the stock in the pan along with the sweetcorn. 
4. Bring to the boil whilst stirring. Once boiled, allow to simmer about five minutes.
5. Beat the egg with the lemon juice and slowly pour into the soup pan while stirring the contents of the pan with a set of chopsticks.
6. Season with salt and pepper, sprinkle over scallions and serve.