STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a