Chicken And Sweet Corn Soup


1. 1L (4 cups) chicken consommé 2. 2 single Lilydale Free Range Chicken Breasts (about 200g each) 3. 1 tbsp light soy sauce 4. 2 tsp finely grated fresh ginger 5. 1 tbsp Coles Cornflour 6. 60ml (1/4 cup) water 7. 1 x 420g can Coles Creamed Corn 8. 1 x 300g can corn kernels, rinsed and drained 9. 100g shaved ham, thinly sliced 10. 2 egg white

In a large saucepan, bring the chicken consommé and chicken breasts to a 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, allow it to cool slightly, then finely shred.

To the consommé mixture, add soy sauce and grated ginger. In a small bowl, mix cornflour with water until smooth, then gradually stir this mixture into the consommé.

Cook, stirring occasionally, for 2 minutes or until slightly thickened. Add shredded chicken, creamed corn, corn kernels, and ham. Cook, stirring occasionally, for 2 minutes or until heated through.

In a small bowl, whisk the egg whites with a fork. Gradually pour them into the soup, stirring constantly with a wooden spoon.

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

Stir in sesame oil and half of the sliced green shallots. Taste and season with salt and pepper. Ladle the soup into serving bowls and sprinkle with the remaining green shallots.