Chicken sweet corn soup

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Step 1

Place the consomme and chicken in a large saucepan and bring to the 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. Set aside for 5 minutes to cool slightly. Finely shred.

Step 2

Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and cook, stirring occasionally, for 2 minutes or until hot.

Step 3

Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.

Step 4

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

Step 5

Add the sesame oil and half the shallot and stir to combine. Taste and season. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.