in a blender, blend some cloves of garlic, some ginger, coriander stems and 2 green chilis.
in a pot, heat some oil and add the garlic+ginger+chili paste and a bit of chili crisp.
add the onion and sprinkle some salt make it sweat.
once the onion is translucent, add the carrots and capsicum.
saute for a bit and then add the chicken (optional)
keep stirring over medium heat till the chicken cooks halfway.
pour in two cups of hot water and add a stock cube.
bring it to a boil over low-medium heat and add some soy sauce, white vinegar and a dash of oyster sauce.
let it simmer for a bit.
pour in your corn flour+water slurry while mixing continuously.
the soup will start to thicken in about 5 minutes.
pour the egg whites in a circle while mixing to get those light ribbons or egg.
do a salt and pepper taste check.
once the ribbons form, turn off the heat and top off the pot with some spring onion greens.
tips
the coriander stems contain natural msg and really change your soup game!
i usually use the whole egg but the yolk leads to chunky egg bits than the desired egg ribbons.
i, personally like to boil my chicken separately, shred it and then add it just before i add my corn flour slurry. it’s much better of a bite than tiny chicken piece imo
to make a veg version, just omit the chicken, eggs and oyster sauce and use a veggie stock cube ^~^
