Chicken Coriander and Corn Soup

Ingredients                                                                   

• 125 grams skinless and boneless chicken breast, cut into small cubes    
• 3 tablespoons chopped fresh coriander leaves                          
• 1 cup sweet corn (cream style) 
• 4 cups chicken stock                                                               
• Salt to taste
• White pepper powder to taste                                      
• 2 tablespoons cornflour, dissolved in ¼ cup water                                                                    
• 2 egg whites, whisked lightly

Method

1. Cut the chicken breast into small pieces and cook in four cups of boiling chicken stock or water for five minutes.
2. Add the sweet corn and continue to boil.  Add salt and white pepper powder. Boil for two minutes.
3. Lower the heat and add the dissolved cornflour. Stir continuously and bring the mixture to a boil again. Add the coriander leaves and mix well.
4. Add the egg whites, gently stir and serve hot.