Ingredients
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6 cups chicken broth
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1/4 lb shrimp (peeled, deveined, and coarsely chopped)
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1/2 cup ham (diced and cooked)
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1 (16 ounce) can cream-style corn
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2 teaspoons sesame oil
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1/2 teaspoon salt
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1/8 teaspoon white pepper
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3 tablespoons cornstarch (mixed with 1/3 cup water)
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2 egg whites (lightly beaten)
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1 green onion (thinly sliced)
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1/4 cup water chestnut (coarsely chopped)
Instructions
- Boil broth in a 3 quart pot.
- Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil.
- Add cornstarch solution and cook, stirring until soup boils and thickens.
- Remove from heat and slowly drizzle in egg whites, stirring constantly.
- Sprinkle with green onion.