Thai Chicken And Corn Soup - cooking recipe

Ingredients

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

Preparation

Heat a large stock pot and add sesame oil.
Add chilli, ginger and shallots.
Cook, stirring for 1-2 minutes.
Add stock and creamed corn then bring to boil.
Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
Simmer for 1 minute.
While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
Add chicken and ham, gently reheat and season to taste.
Simmer for 5 minutes, stirring occasionally, serve.