THAI CHICKEN AND CORN SOUP
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.
Provided by micro_ang
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 628.2, Fat 29.4, SaturatedFat 8, Cholesterol 125.1, Sodium 1016.1, Carbohydrate 50.8, Fiber 1.8, Sugar 10.3, Protein 42.2
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