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This
soup has a delicate golden color and velvety smooth texture
and is substantial enough to be eaten as a light meal.
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| 1-inch
piece of fresh ginger—peeled |
| 3
cups chicken stock |
| 1
tablespoon soy
sauce |
| ½
teaspoon sesame
oil |
| ¾
cup canned creamed corn |
| 1
oz (30g) dried rice
vermicelli noodles |
| 1
tablespoon cornstarch (cornflour) mixed to a paste with
1 tablespoon water |
| ½
cup skinless rotisserie chicken breast—finely shredded |
| 1
scallion (spring onion)—thinly sliced |
CRUSH
the piece of ginger with the side of a large knife blade, keeping
it in one piece. PUT the ginger, stock, soy sauce and sesame
oil in a saucepan and bring to the boil. REDUCE the heat and
simmer for 3 minutes, then remove the piece of ginger. ADD the
creamed corn, noodles and scallion and simmer for a further
3 minutes. STIR in the cornstarch paste and keep stirring as
the soup thickens. ADD the shredded chicken breast, warm through,
then serve.
Variations:
Replace the chicken with shredded fresh crab, surimi or flaked
canned tuna.
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