Thai Chicken and Corn Soup

Name: Thai Chicken and Corn Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
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

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Recipe 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.

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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

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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