Whenever I have ordered this in restaurants, I have always wondered how have they managed to make the lacy thing in the soup. It always caught my eye, and I had to try making it sooner, just the thought of the soup always makes me hungry,at any time of the day!
Superbly simple recipe, a quick fix, and lip smacking delicious!
And trust me, you don't need to be a pro, you just need to know your way around the kitchen to make the egg white laces in the soup!
Hope you enjoy this recipe as much as I do every time!
10 - 15 Minutes
25 - 30 Minutes
2 Portions (entrée bowls)
Chicken / Veg Stock*
Sweet Corn Kernels
3 - 4 cloves, chopped
420 gms / 1 tin
1 medium, chopped
1 large, diced
1 - 2, chopped
5 - 7, sliced
1/2, diced (if available)
Chop the onions, spring onions, carrots, garlic, red pepper, mushrooms and set aside.
Separate the egg whites and whisk them.
Take half the amount of sweet corn, and make a very fine paste.
Put the stock in a large casserole, add all the chopped vegetables and the green chilly in it, and bring to boil.
Add the corn puree, vinegar, salt and pepper to the stock, allow to boil.
Add the whisked egg whites to the stock, while constantly stirring the soup.
(if the egg whites are added all at once, it would sink to the bottom of the pan and cook immediately.
To make sure you get the 'ribbons' in the soup, the whites need to be added slowly to the casserole while continuously stirring the soup.)
Dissolve the cornflour in cold water and add it to the soup, boil for 4-5 minutes.
Adjust the seasonings.
P.S. The soup can also be garnished with some boiled chicken.