This is a simple and fresh variation on the traditional chicken and corn soup. Using fresh, sweet and crunchy corn is a delightful addition

Serves 4

4 cobs of corn, husks and silk removed
2 litres homemade chicken stock (stock cubes are okay)
2 Tbsp oil
1 small onion, finely diced
2 Tbsp fresh ginger, finely sliced or grated
1 clove of garlic, crushed
½ tsp salt
¼ tsp fish sauce
1 ½ tsp light soy sauce
Pinch of sugar
2 free range eggs, lightly beaten
1 Tbsp finely chopped spring onions or snipped chives
Pinch of fresh chilli, finely chopped (optional)


Firstly run a fork down the corn kernels to split the skins, then run a sharp knife down the cob to remove the kernels. You should end up with around 3 cups of corn kernels.

Heat the oil in a medium size pot over a medium heat, add the onion, garlic, ginger and salt for 1 minute. Add the chicken stock, corn and the cobs (they will be discarded later) and bring to the boil. Reduce the heat to low and simmer gently for 30 minutes. You may need to remove any scum that has risen to the top this will keep your stock clear. Remove the corn cobs and discard, adjust seasoning and now add the soy sauce and beaten egg. I do this in a thin stream, stirring constantly with a fork. As soon as you see the egg forming fine ribbons remove from the heat.

Serve in warm bowls sprinkled with spring onions and a pinch of chilli if desired.