Chicken, ginger and corn soup

Chicken, ginger and corn soup. Photo / Supplied

Serves 4

1 Tbsp vegetable oil
1 clove garlic, crushed
1 onion, chopped
1 tsp finely grated ginger
1 litre chicken stock
2 cups water
1 x 420g can corn kernels, drained
1 x 420g can creamed corn
1/2 cup chopped spring onions
1 long red chilli, chopped
2 cups shredded cooked chicken+
Coriander leaves, to serve

Heat the oil in a saucepan over high heat. Add the garlic, onion and ginger and cook for 2-3 minutes or until softened. Add the stock, water, corn kernels, creamed corn, spring onions, chilli and chicken and bring to the boil. Reduce heat to low and cook for 3-4 minutes. Top with coriander to serve.

+ You can use cooked chicken breast, store-bought barbecued chicken or leftover roasted chicken for this recipe.