Chinese Corn Soup
From mystik 17 years ago
- 30 minutes to make
- Serves 6
This is a delicious soup, really simple, and can be easily adapted to your taste. Its origins are Chinese, but make it your own - even make it vegetarian (see alteration below). The preparation time is dependent on how long it takes you to open cans, or whether you choose to go the home made route.
Ingredients
- chicken broth (I use 2 large Campbell's tetra packs, homemade would be better) shopping list
- 1 large can cream corn (or 1 cup corn - see note in directions) shopping list
- 1 small pkg crab / pollock <i>or</> shredded cooked chicken breast shopping list
- Dash Tabasco sauce shopping list
- 2 egg whites shopping list
How to make it
- Pour chicken broth into large pot
- Add corn
- Heat to boiling
- Add crab/pollock/chicken, breaking up into small pieces
- Add dash of Tabasco sauce (to your taste)
- Keeping soup at gentle rolling boil, dribble in egg white in small amounts
- When egg whites have cooked, serve
- Note that if you prefer clear soup, substitute cream corn with 1 cup of corn niblets - but the cream corn adds delicious flavour.
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