Prep 15 mins
Cook 20 mins
This would have to be one of the best soups I have ever tasted, and definately the best chicken and corn soup. It has more flavour than Chinese versions, with the addition of chilli, coriander, ham, and of course sesame oil. I actually use about half the amount of chilli, which still gives it enough flavour without being too spicy for my children.
- 2 teaspoons sesame oil
- 1 chili pepper, diced (or 3-4 teaspoons of preserved chili from a jar)
- 1 teaspoon fresh ginger, crushed (or can used preserved)
- 2 bunches shallots, sliced
- 2 liters chicken stock
- 2 (420 g) cans creamed corn
- 3 tablespoons cornflour
- 4 tablespoons water
- 2 tablespoons fresh coriander leaves (I use more)
- 2 egg whites
- 2 tablespoons water
- 1 whole bbq chicken, shredded (remove bones, skin, fatty sections)
- 5 -6 slices ham, chopped
- Heat a large stock pot and add sesame oil.
- Add chilli, ginger and shallots.
- Cook, stirring for 1-2 minutes.
- Add stock and creamed corn then bring to boil.
- Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
- Simmer for 1 minute.
- While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
- Add chicken and ham, gently reheat and season to taste.
- Simmer for 5 minutes, stirring occasionally, serve.