Step 1

Fry the garlic and ginger in the oil for 1 minute in a large saucepan.

Step 2

Add the sweetcorn and soy sauce then fry for 3 minutes.

Step 3

Pour in the stock and let the soup bubble.

Step 4

Create a slurry with the cornflour by adding a bit of water with the flour in a cup.

Step 5

Slowly add the slurry in a thin drizzle to the soup while stirring. The soup should thicken after a short while.

Step 6

Stir in the chicken.

Step 7

Just like you did with the slurry, add the whisked eggs to the soup while stirring.

Step 8

Finish off with a splash of sesame oil and after dividing the soup between bowls, sprinkle with spring onion. Serve immediately.