Defrost frozen sweetcorn in microwave. Place in a food processor or blender and pulse it until it’s mostly blended.

Place a large saucepan over a medium heat. Add the chicken stock, chicken breast and blended corn. Bring to the boil and simmer for about 15 minutes.

Once chicken is cooked turn off heat. Remove from pot and shred it using two forks. Set aside.

Season to taste the creamed corn mixture then slowly stir in the beaten egg in small amounts.

Mix the cornflour and water together to form a paste then stir into mixture to thicken it.

Add the shredded chicken and spring onions into the soup. Reheat if required.

Serve in bowls garnished with the chopped coriander.