The yummiest chicken & corn soup!

By The Lebanese Plate · 30 min

Ingredients

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add the chicken mince and cook, breaking it up with a spoon, until just cooked through and no longer pink.
3. Stir in the grated ginger and soy sauce.
4. Pour in the chicken stock and stir well.
5. Add the creamed corn and corn kernels.
6. Bring to a gentle boil, then lower the heat and simmer for 10 minutes, stirring now and then, until the soup thickens.
7. Stir in a circular motion while slowly pouring in the egg whites so they form silky ribbons.
8. Stir in the sesame oil and season with salt and pepper to taste. Ladle into bowls, top with sliced green shallots and serve warm.

Summarized from The Lebanese Plate's video. Watch it for the details.

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