Who does not love the classic chicken and corn soup? This version was inspired by a good friend and is a colourful twist to the family favourite.

?Serves:  4-6
Prep:  5-10 mins  Cook: 25-35 mins

Ingredients

• 600 ml water, boiled
• 3-4 chicken thigh fillets, finely sliced
• 2 small zucchinis
• 1-2 celery stalks
• 2 carrots
• 2 garlic cloves, crushed
• 2 cans creamed corn
• 2 tablespoons ketchup manis (sweet soy sauce)
• 2 teaspoons sweet chilli sauce
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 4 eggs

Directions

1. Pour the boiling water into a large pot and add the chicken strips
2. Finely chop the zucchini, celery and carrots (a grater or food processor or thermomix works well too)
3. Add vegetables into the pot
4. Simmer for 20-30 minutes until chicken and vegetables almost cooked, stirring occasionally
5. Add crushed garlic, creamed corn, ketchup manis, sweet chilli sauce, oil and soy sauce into pot and stir
6. Crack eggs into the soup and use a fork to quickly whisk the eggs in the soup
7. Simmer for another 2-3 minutes
8. Add more soy sauce or chilli as needed

Notes

This soup is very versatile- you can generally use any vegetables (great for using up old veggies in the fridge) like pumpkin or sweet potato (finely processed like the carrots) or Asian greens (do not chop these as finely and add in the last 5 minutes of cooking). You can even use some frozen peas and corn and add in the last 5 minutes of cooking.