This is a great soup that the kids often go crazy for. So yum on a cool winters day.


Cooking time: 20 minutes


  • 1 litre homemade or good quality chicken stock
  • 1 clove garlic, thinly sliced or grated
  • 3cm (15g) fresh ginger, grated
  • 2 Tablespoon tamari
  • 400g free-range or organic chicken tenderloins
  • 1 egg
  • 310g can corn kernels drained or fresh corn cut from the cob (roughly 2-3 cobs)
  • 420g creamed corn or fresh corn cut from cob & blended in food processor (roughly 2-3 cobs)
  • 3 green shallots, thinly sliced
  • 2 handfuls fresh coriander leaves, chopped
  • 1 handful fresh chives, chopped


  1. Bring stock, ginger, garlic, tamari and chicken to the boil in large pot over medium heat.
  2. Reduce heat, simmer for 5-7 minutes or until chicken is just cooked through (chicken will become tough if overcooked).
  3. Remove chicken from stock and shred with a fork.
  4. Whisk an egg in cup and add slowly to stock while whisking continually. so as to form small threads.
  5. Add creamed corn, corn kernels, green shallots, herbs and shredded chicken to the stock and return to the boil.


NB: Not suitable for freezing because of the egg. Keep in the fridge and consume within 2 days.