Thai Chicken and Corn Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Heat a large stock pot and add sesame oil.
2. Add chilli, ginger and shallots.
3. Cook, stirring for 1-2 minutes.
4. Add stock and creamed corn then bring to boil.
5. Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
6. Simmer for 1 minute.
7. While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
8. Add chicken and ham, gently reheat and season to taste.
9. Simmer for 5 minutes, stirring occasionally, serve.
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