 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a delicious soup, really simple, and can be easily adapted to your taste. Its origins are Chinese, but make it your own - even make it vegetarian (see alteration below). The preparation time is dependent on how long it takes you to open cans, or whether you choose to go the home made route. Ingredients:
chicken broth (i use 2 large campbell's tetra packs, homemade would be better) |
1 large can cream corn (or 1 cup corn - see note in directions) |
1 small pkg crab / pollock or shredded cooked chicken breast |
dash tabasco sauce |
2 egg whites |
Directions:
1. Pour chicken broth into large pot
2. Add corn
3. Heat to boiling
4. Add crab/pollock/chicken, breaking up into small pieces
5. Add dash of Tabasco sauce (to your taste)
6. Keeping soup at gentle rolling boil, dribble in egg white in small amounts
7. When egg whites have cooked, serve
8. Note that if you prefer clear soup, substitute cream corn with 1 cup of corn niblets - but the cream corn adds delicious flavour.
|
|