Chicken and Sweet Corn Soup

Serves 2
Ingredients:

• 100grams chicken breast fillets
• 1 cup Sweet Corn Kernels
• 2 tablespoons of finely chopped carrot
• 1/6 teaspoon of nutmeg powder
• 2 tablespoon of Cornflour(gluten free)
• 1 Egg white
• Salt to taste
• A dash of grated ginger and garlic
• 1 tablespoon of chopped spring onions
• Black Pepper, Soy sauce and Vinegar to serve 
• 600 ml water or chicken stock

Method:

• Cut chicken fillets in half lengthways and finely slice crossways.
• In a large pot bring to boil chicken fillets, sweet corn kernels, salt and carrot. Boil for 15minutes in medium flame.
• Mix well cornflour with 4 tablespoons of above chicken water and pour into the soup mixing thoroughly. Make sure no lumps are formed.
• Add a dash of grated ginger and garlic and nutmeg powder, mix well.
• Now slowly drizzle egg whites into the pot, stir immediately. Boil for 5minutes in high flame.
• Garnish with spring onions, drizzle soy sauce, vinegar and a dash of pepper and serve hot.