Quick Chicken and Corn Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

4 cups liquid chicken stock

1 can creamed corn (400 grams)

1 1/2 cups corn kernels (fresh, frozen or canned)

1 teaspoon fresh ginger (finely grated)

2 tablespoons light soy sauce (or adjust, to taste)

1 tablespoon Shaoxing (Chinese cooking wine, or substitute for mirin)

2 teaspoons cornflour (corn starch)

3 egg whites (lightly beaten)

2-3 cups shredded cooked chicken (or use raw chicken breast, thigh or mince (see instructions below))

1/2 - 1 teaspoon sesame oil (or adjust, to taste)

salt and white pepper (to taste)

3 spring onions (shredded)

Directions

If using shredded cooked chicken

Mix the cornflour with 1/4 cup water or extra stock.

In a large soup pot, add the chicken stock, creamed corn, corn kernels, ginger, soy sauce, Shaoxing and cornflour/water mixture and stir to combine.

Bring the soup to the 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.

If using raw chicken

Before adding the soup ingredients to the pot, brown the chicken in a little oil. Sear the outside, but don’t worry if it’s not cooked all the way through, as it will continue to cook in the broth.

Once the chicken has browned, add the chicken stock, creamed corn, corn kernels, ginger, soy sauce, Shaoxing and cornflour/water mixture and stir to combine.

Bring the soup to the boil over high heat. Reduce the heat to medium-low and simmer for 5 minutes, until the soup thickens slightly and the chicken has cooked through.

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.

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.

Nutrition

• Calories: 365 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Cholesterol: 60 mg
• Sodium: 1378 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 31 g