MONDAY
Chicken & corn soup with Asian omelette
Serves 4
✔ gluten free ✔ dairy free
1²⁄³ cups reduced-salt gluten-free chicken stock
2 x 420g cans creamed corn
420g can no-added-salt corn kernels, rinsed, drained
2 cups shredded cooked chicken breast
2 tablespoons reduced-salt tamari
8 eggs, lightly whisked
2 spring onions, thinly sliced, plus extra, to garnish
¹⁄³ cup fresh coriander leaves, plus extra, to garnish
2 teaspoons black sesame seeds
1 long green chilli, sliced
1 In a large saucepan, heat stock, ¾ cup of water, creamed corn and corn kernels over medium-high heat. Bring to the boil, then stir in half the chicken and the tamari. Reduce heat and simmer for 5 minutes.
Meanwhile, set a non-stick frying pan over medium-high heat. Combine the whisked eggs with 2 tablespoons of