1 litre chicken stock, preferably homemade
1 cup finely chopped shallots or onions
5 cm piece fresh ginger, finely shredded
4 cloves garlic, peeled and finely sliced
425 gram can corn spears, sliced
1 double breast smoked chicken, finely diced
2 cups box thorn leaves or sliced Shangai Cabbage
2 tbsp chopped fresh parsley or coriander (optional)
1. In a saucepan, bring the stock, shallots, ginger and garlic to a simmer and cook until the onion is tender.
2. Add the corn, chicken and box thorn and simmer only until the chicken is hot and the box thorn leaves wilted.
3. Season with salt and pepper and the coriander or parsley.
For a more authentic flavour, simmer the box thorn stem in the stock for 15 minutes before preparing the soup. Discard the stems before serving as they are not eaten.