Chicken and Sweet Corn Soup

Finely grate ginger and garlic. Thinly slice spring onions, keeping white and green parts separate.

Heat vegetable oil in a medium saucepan over medium heat. Add white spring onion, garlic and ginger and cook for 30 seconds or until fragrant.

Add 625ml (2½ cups) water, stock cube, soy sauce and chicken to saucepan and bring to a simmer. Cook for 12–15 minutes or until chicken is just cooked. Remove chicken from pan and set aside to cool slightly.

Add creamed corn and sesame oil and stir through soup until warmed through.

Using clean hands or two forks, shred chicken. Return chicken to soup with baby spinach leaves and cook, stirring, for a further 1 minute or until spinach has wilted. Season to taste with salt and pepper.

Divide soup between bowls and top with green spring onion to serve.