The Thompson's Chicken and Sweet Corn Soup is my new go to when we get home late after Judo. It has to be one of the quickest, easiest recipes in the world and make for a super hearty dinner on its own or with a salad. It is a specialty of some friends of ours and they are happy for me to share it with you - Thank you Thompsons!!

Ingredients

• 1L chicken stock
• 2 cans creamed corm
• 1 can corn kernels (I used fresh corn this time because I happened to have a few in the fridge. I used 3, for no particular reason other than that being how many were in my fridge)
• 1 BBQ chicken, shredded
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup chopped spring onions
• 1 teaspoon grated giner
• 1 small red chilli
• 1 clove garlic, chopped
• 1 egg, optional

Directions

Fry off ginger, garlic and chilli with sesame oil. Add the remainder of the ingredients and bring to the boil. Simmer for 5 minutes.

You can optionally stir through the egg white at the end. I actually used the whole egg because then I don't have to think about what to do with the yolk afterwards.