Chicken & Sweet Corn Soup

 Ingredients (serves 4)

• 4 Chicken consomme 4 cups
• Single chicken breast fillets 400 gram
• Soy Sauce 1 tbs
• Finely grated fresh ginger 2 tsp
• Cornflour 1 tbs
• water 60ml or 1/4 cup
• Creamed corn 420g 
• Sweet corn 300g
• 2 egg whites
• sesame oil 1 tsp
• 6 green shallots, thinly sliced
• Salt & ground black pepper

• Method

  1. Place the consomme and chicken in a large saucepan and bring to boil. Reduce heat to low until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
  2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn and corn and cook, stirring occasionally, for 2 minutes or until hot.
  3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
  4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
  5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.
  • Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.