Thai Chicken And Corn Soup

• 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.

sesame oil, chili pepper, fresh ginger, bunches shallots, liters chicken, corn, cornflour, water, fresh coriander, egg whites, water, chicken, ham

Taken from www.food.com/recipe/thai-chicken-and-corn-soup-436258 (may not work)