Mum's Chicken and Corn Soup

I made this soup this morning for my lunch at work :)

Photo courtesy of my Partner :)

This recipe is courtesy of my mother, for me this soup is the go-to for sick days, orthodontist days, lazy days, cold winter school lunches etc.

1L Chicken stock - Homemade is nicer but you can use a bought one. (To make your own, gently simmer chicken bones for 3-4hours and strain)

Bring the stock to a gentle boil and add 1 tsp minced garlic, 1/2 tsp grated ginger (or a few shakes of ginger powder), 2tsp sesame oil and 1-2 Tbs of oyster sauce.

IMPORTANT STEP (If you don't do this, all the egg will sink to the bottom): Get 1 heaped teaspoon (like, the spoon you use to stir your tea with, not a measuring spoon) of potato starch or 3 heaped teaspoons of corn flour and mix with enough water to dissolve it in a cup. Add to stock and stir until the soup thickens slightly, if you stop stirring too early, it may get lumpy, keep stirring and it should come right.

Crack 2-3 eggs into a bowl or cup and beat them with a fork for a few seconds, just enough to break the yolks and combine them a little.

Bring the soup up to a rolling boil and pour in eggs, stirring briskly (not too much or the egg will be too fine but enough that it doesn't form a huge clump).

Turn off heat and mix in 1 can of creamed corn (regular sized), careful not to splash the soup as the corn is quite thick. The soup should be the perfect temp for serving.

Makes around 1 medium pot full, it will keep in the fridge for 2-3 days.