Thai Chicken and Corn Soup

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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