Thai Chicken and Corn Soup

Submitted by micro_ang

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 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

directions

1. Heat a large stock pot and add sesame oil.
2. Add chilli, ginger and shallots.
3. Cook, stirring for 1-2 minutes.
4. Add stock and creamed corn then bring to boil.
5. Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
6. Simmer for 1 minute.
7. While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
8. Add chicken and ham, gently reheat and season to taste.
9. Simmer for 5 minutes, stirring occasionally, serve.