Ingredients
- 1/4 pound medium raw shrimp, deveined and coarsely chopped
- 6 cups chicken broth
- 1/2 cup diced cooked ham
- 1/4 cup coarsely chopped water chestnuts
- 1 can (16 ounce) cream style corn
- 3 tablespoons cornstarch dissolved in 1/3 cup water
- 2 egg whites, lightly beaten
- 1 green onion, thinly sliced
- 2 teaspoons sesame oil
- 1/8 teaspoon white pepper
- Salt to taste
Directions
Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
Stir in green onion, sesame oil, pepper and salt, to taste.
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By lilanahom_12318522
Los Angeles, 43
on November 14, 2009
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Our family loves chinese food so we can distinguish between authentic versus american style chinese. This corn soup recipe is an authentic version of corn soup from Canton, China and it is DELICIOUS! The shrimp adds a little wow factor and the sesame oil and white pepper gives it a little kung pow. I did not add the chestnuts because I did not have any at the time, but still came out tasty. All the ingredients are healthy and combined makes a wonderful soup dish for a cold winter day!
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