Chest infection. Fever. Missing hours of class spending my days looking ugly and coughing my lungs out in bed. Welcome to my pyjama-clad week! Thankfully there comes a time in every illness however where one finally musters the strength to tear off the snuggie of oppression and eat something that isn’t dry cereal. My friends, it’s soup time.
I’m never an advocate for the “quick ‘n’ easy” recipe however I was in dire need of warmth and nourishment. For this recipe I would always suggest using homemade chicken stock and fresh ginger, however when you’re struggling to breathe the Campbell’s “Real Chicken Stock” sitting in the back of your cupboard begins to look mighty tempting. Forgive me, soup lords, this will never happen again!
Depending on your serving size this will feed anywhere between 4 and 8 people (or alternatively one very sick girl over the course of a few days).
Chicken + Corn + Egg Soup
(an original recipe)
1 tsp sesame oil
1 tbs ginger, minced
1L chicken stock
2x 420g cans creamed corn
1 tbs soy sauce
2 eggs
1 tbs corn flour
salt + pepper to taste
1. In a large, heavy based soup pot sizzle your ginger in sesame oil until fragrant.
2. Add the chicken stock, creamed corn and soy sauce and stir to combine.
3. In a small, separate bowl whisk your eggs. When the soup begins to boil slowly pour in your egg mixture. This will create a lovely, light weave of egg throughout your soup.
4. Again in a separate bowl combine corn flour with an equal part of water and combine well until it forms a loose paste. Slowly pour into your soup whilst stirring – this works as a thickening agent.
5. Add salt and pepper to taste.
Now if you’ll excuse me – I’m off to see how many episodes of Curb your Enthusiasm I can watch before I fall asleep out of antibiotic-induced exhaustion (my current record is one and a half).