Sick? Chicken and Sweet Corn Soup

Posted: April 5, 2011 in Soup

Our house has been a germy haven of late. My son and husband came down with gastro and then the flu decided to join us . So in an attempt to rid the house of germs, bolster the immune system and cautiously fill some bellies I found myself craving chicken and corn soup. Mind you I didn’t have the energy to cook it, so this one is care of my husband.

Chicken & Sweet Corn Soup

Serving Size: 4
Categories: Soup

-= Ingredients =-
1 liter Chicken consomme ; (4 cups)
2 each chicken breast fillets
1 tbs light soy sauce
2 teaspoons finely grated fresh ginger
1 tbs cornflour
60 mililiters Water ; (1/4 cup) water
1 each creamed corn ; 420g can
1 each corn kernels ; rinsed, drained can
100 grams shaved ham ; thinly sliced
2 each egg whites
1 teaspoon sesame oil
6 each green shallots ; ends trimmed, thinly sliced diagonally
Salt ; & freshly ground black pepper

-= Instructions =-
Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.

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, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.

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.

Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.

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.


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