Quick Chicken And Corn Soup
Have you ever tried the Quick Chicken And Corn Soup before…? Try it and discover its delicious taste.
Recipe by: Goody Kitchen
Mix the cornflour with ¼ cup water or extra stock.
In a large soup pot, add the chicken stock, creamed corn, corn kernels, ginger, soy sauce, and cornflour/water mixture and stir to combine.
Bring the soup to a boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes, until the soup thickens slightly.
Turn off the heat. While stirring the soup, slowly pour a thin stream of the egg whites into the hot soup. The egg will cook in "ribbons" throughout the soup.
Add the cooked, shredded chicken and stir. Taste the soup and season with salt and a little white pepper or additional soy sauce, if needed. Add the sesame oil and serve hot with shredded spring onions.