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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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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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