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Chicken and sweet corn soup
Chicken and sweet corn soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Comforting chicken and sweet corn soup with a twist, infused with sesame oil, soy sauce, ginger, creamed corn, egg whites, and ham. Quick, easy, nostalgic, and soul-warming.
Ingredients:
  • 1L (4 cups) chicken consomme
  • 2 (about 200g each) single Free Range Chicken Breast
  • 21.00 gm light soy sauce
  • 2 tsp finely grated fresh ginger
  • 10.00 gm Cornflour
  • 60ml (1/4 cup) water
  • 1 x 420g can Creamed Corn
  • 1 x 300g can corn kernels, rinsed, drained
  • 100g shaved ham, thinly sliced
  • 2 egg whites
  • 1 tsp sesame oil
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • Salt & freshly ground black pepper
Instructions:
  • In a large saucepan, combine consomme and chicken and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes until chicken is cooked through. Transfer chicken to a heatproof bowl and let cool slightly for 5 minutes. Finely shred the chicken.
  • Combine soy sauce and ginger with the consomme. Mix cornflour with water in a small bowl until smooth. Slowly incorporate the cornflour mixture into the consomme. Cook, stirring occasionally, for 2 minutes until slightly thickened. Add chicken, creamed corn, corn, and ham. Cook for an additional 2 minutes until hot, stirring occasionally.
  • Whisk the egg whites with a fork until frothy. Slowly drizzle them into the soup while continuously stirring with a wooden spoon.
  • Simmer for 2 minutes until elegant white ribbons dance through the soup. Remove from heat.
  • Combine sesame oil and half of the green shallot, stirring to mix. Season with salt and pepper to taste. Divide the soup into serving bowls and garnish with the remaining green shallot. Serve promptly.

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