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Place water, chicken noodle soup mix, garlic, creamed corn, corn kernels, half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil. Reduce to a simmer for 5 minutes.
Add cooked and shredded chicken, soy sauce and sweet chilli sauce. Stir and then simmer for a further 10 minutes.
Add the cornflour dissolved in a little water and stir. Allow to simmer for a couple more minutes.
Gradually drizzle in the whisked egg whites and stir.
Divide between bowls.
Top with remaining onion and extra soy sauce (optional)
Place spring onions into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
Add the minced garlic and 10g olive oil and saute 100 degrees, Speed soft for 3 minutes.
Add the chicken noodle soup mix, creamed corn, corn kernals, water, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1.
Set the timer to 2 minutes and mix on Speed Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
Divide between bowls.Top with remaining onion and extra soy sauce (optional)