4 trimmed cobs corn (800g), husks and silks removed
5 green spring onions
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 tablespoon ginger paste
1 ½ litres (6-cups) salt-reduced chicken stock
500g chicken breast fillets
2 teaspoons soy sauce
1 teaspoon sesame oil
Extra soy sauce and hot chilli sauce, to serve (optional)
Cut kernels from cobs. You will need 2 ½ cups. Trim and rinse spring onions. Thinly slice, separating white ends and green tops
Heat vegetable oil in a stockpot over a medium heat. Add white ends of onion, garlic and ginger. Cook, stirring for about 1 minute, or until soft.
Add stock, chicken, corn, sauce and sesame oil. Bring to boil. Cover with lid. Gently boil for about 10 minutes, or until chicken is cooked.
Transfer chicken to a plate. Cover. Cool chicken and soup for 5 minutes. Shred chicken.
Transfer half the soup to a blender. Blend until smooth. Return blended soup to stockpot. Add chicken. Stir over a medium heat until hot.
Garnish soup with green onion tops. Serve with extra soy and hot chilli sauces.