Ingredients:
- 2 cans sweet corn cream style, 14.75 oz (418 g) each;
- 4 oz (125 g) boneless chicken, 1/4” (0.75 cm) cubes;
- 1/2 teaspoon finely minced ginger;
- 1/4 teaspoon cornstarch;
- A pinch sea salt;
- 1 teaspoon vegetable oil;
- 1/2 cup soft tofu, cut to 1/2” (1 cm) cube;
- 1 1/2 cups (360 ml) water;
- Sea salt.
Recipe:
Serving for 4, make about 4 cups
- Add 1/2 cup water in a medium size soup pot over medium heat;
- Add 2 cans sweet corn to the water when it comes to a boil;
- And 1 can of water, adjust to consistency;
- Add soft tofu to the soup;
- Mix minced ginger, cornstarch and sea salt with the chicken cubes;
- Add vegetable oil in a sauce pan;
- Stir fry chicken until it is cook;
- Add chicken when the soup comes to a boil;
- Cook about 3 minutes;
- Spoon soup to a bowl, serve hot.