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10 • minutes
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4 • people
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Fragrant Oriental Chicken & Corn Soup

5/5 (2)


  • tick​1L chicken stock
  • tick 2 chicken breasts (we love Waitoa)
  • tick 1 tbsp Chantal Organics Toasted Sesame Oil
  • tick 1 knob ginger, minced
  • tick 2 cloves garlic, minced
  • tick 1 420g can of creamed corn
  • tick 2 tbsp corn flour
  • tick 2 eggs (we love Woodland)
  • To Serve:
  • tick A dash of Chantal Organics Tamari Soy Sauce, to taste
  • tick 2 spring onions, finely chopped
  • tick A handful coriander, chopped (we love Superb Herb)
  • tick Equipment: We used a Le Creuset signature cast iron round casserole dish


  • Step 1.

    Bring chicken stock to a 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.

  • Step 2.

    Remove chicken, cool and shred. Reserve stock. 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.

  • Step 3.

    Mix cornflour with a little cold water to form a thin paste. Pour into the soup whisking constantly.

  • Step 4.

    Mix the eggs in a bowl with a little chicken soup from the pot then drizzle egg mixture into the pot very slowly.

  • Step 5.

    Season with soy sauce and garnish with spring onions and coriander.

Chantal Organics Products used

Sesame Oil Toasted
Tamari Soy Sauce

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