THAI CHICKEN AND CORN SOUP

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Thai Chicken and Corn Soup image

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

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

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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