Chicken and corn soup with Asian omelette

1 Combine stock, ¾ cup of water, creamed corn and corn kernels in a large saucepan over medium-high heat. Bring to the boil, then stir in half the chicken and the tamari. Reduce heat and simmer for 5 minutes.

2 Meanwhile, put a large non-stick frying pan over a medium-high heat. Combine the whisked eggs with 2 tablespoons of water in a jug. Add half of the egg to pan, tilting to cover base. Scatter with half of the shallots and half the coriander. Cook for 3 minutes, or until just set at centre and golden underneath. Fold in half to form a semi-circle and cook for 2 minutes. Transfer to a plate. Repeat with the remaining egg mixture, shallots and coriander to make a second omelette. Cut each omelette in wedges.

3 Ladle soup into four serving bowls. Top with remaining chicken and garnish with the coriander, shallots, sesame seeds and chilli. Serve soup with omelette.