For the broth:
- 1 chicken thigh
- 1 piece of ginger
- 5 garlic cloves
- 1 yellow onion
- 4 tablespoons of fish sauce
- 2 liters of water
For the soup:
- 1 box of 150 g sweet corn (or 1 box maize cream if you want to go faster)
- 2 tablespoons cornstarch
- 1 tablespoon fish sauce
- 2 egg whites
- some chopped chives
Start by making the broth : in a big saucepan put 2 liters of water, the ginger whitout peeling it, the garlic cloves with the skin, the whole onion with skin and 4 tablespoons of fish sauce and bring it to boil. After the first boil, reduce the heat to low and let your broth simmer for 1 hour 30.
Once the broth is cooked, remove the chicken and filter the broth before reserving it. Then remove the skin and bones from the chicken and crumble it’s flesh and set it aside.
Mince the corn in a blender until your get a puree but not too fine. Heat the broth over medium heat and add the mashed corn and the fish sauce, cook for 5 minutes. Meanwhile mix the cornflour with a little water and set aside. Beat the egg whites and set them aside.
After the 5 minutes, add the chicken pieces and let it cook for 3 minutes then add the cornstarch and mix quickly. Then add the egg white little by little, stirring the broth to create strings. Cook for 2 minutes it’s ready. Taste your soup and adjust seasoning if necessary.
Serve your Corn soup with chicken hot as starter dish in small bowls and decorate it with chopped chives