chicken and corn soup

This soup really surprised me with the taste. If you want flavour, this soup is the way to go. Also, this soup asks for chicken thighs. I'm not a big fan of using them as I've never liked the texture, but they go perfectly in this soup.

- chicken thighs, sliced
- 1 onion, sliced
- 2-3 teaspoons grated fresh ginger (optional)
- 420g can creamed corn
- 1/2 cup frozen peas
- 2 chicken stock cubes
- 3 shallots, sliced
- 1 slice of ham, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 egg, lightly beaten with 1 tablespoon water
- 1 tablespoon cornflour mixed with 2 tablespoons water

1. Place chicken pieces into a saucepan with 5 cups water, the onion, and ginger. Bring to the boil, cover and simmer until the chicken is cooked (about 20 mins). Strain the stock and reserve,  remove the chicken and discard the skin and bones.

2. In a large saucepan, combine the stock with the chicken, corn, peas, crumbled stock cubes, shallots, ham, soy sauce and sesame oil, and ginger.

3. Bring to the boil, stirring constantl, reduce heat, and simmer for 3 mins. Remove from the heat and whisk in the egg and water in a thin continuous stream. Stir in the cornflour paste until the mixture thickens and simmer for a further 2 mins before serving.