CHICKEN AND SWEETCORN NOODLE SOUP

lactose free & really easy to make

Chinese-style egg soups such as this one, are really easy to make at home. If you like, try chopping up some crab sticks and adding them at step 1 in place of the chicken.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 chicken breast, skinned and cut into small pieces
  • 2 garlic cloves, sliced (or use a garlic press)
  • 125g (4 oz) sweetcorn kernels
  • 1 tablespoon cornflour
  • 600 ml (1 pint) chicken or vegetable stock
  • 60g (2 oz) vermicelli pasta
  • 1 egg
  • 1 tablespoon fresh lemon juice
  • seasoning

Method

  1. Heat the oil in a large pan and gently cook the garlic and chicken for 5 minutes until the chicken is white.
  2. Blend the cornflour with a little of the stock and add to the pan with the remaining stock, the sweetcorn, and vermicelli. Bring to the boil, stirring continuously and simmer for 5 minutes.
  3. Beat together the egg and lemon juice and slowly trickle into the pan, stirring with a chopstick or fork to make egg strands. Season to taste and serve immediately.