Chicken Corn Soup Recipe (Pakistani)
This chicken corn soup recipe (Pakistani) is an Indo-Chinese version with shredded chicken, sweet corn, and swirling ribbons of egg.
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Ingredients
Chilli Infused Vinegar
- 1 jalapeno (see notes)
- ¼ cup dIstilled white vinegar
Fried Spring Roll Wrappers
- ¼ package spring roll wrappers
- 2 cups cooking oil
Soup
- 6 cups chicken broth
- ½ cup shredded chicken
- ½ cup corn
- ¼ cup cornstarch
- ¼ cup water
- 1 whole egg
- 1 teaspoon salt (see notes)
- ½ teaspoon black pepper (see notes)
Instructions
Chilli Infused Vinegar
- Finely chop the chillies.
- Add the vinegar to the chillies, cover and set aside for at least 30 minutes before serving. (see notes)
Fried Spring Roll Wrappers
- Take the spring roll wrappers and slice into thin strips
- Heat the oil in a wok and deep fry the strips
- Once a medium brown lay the strips on some paper towel so the excess oil can drain
Soup
- Measure the pre made broth into a cooking pot
- Add the shredded chicken and frozen corn kernels to the pot
- Heat the broth till it comes to a rolling boil
- While the broth is heating mix the cornstarch and water to make your slurry
- Whisk the egg and have it ready to add to the soup
- Once the soup is boiling add the slurry to it and stir constantly to thicken
- Once thickened add the whisked egg and stir. The soup will thicken some more and egg ribbons will form. Your soup is now ready.
Notes
- Jalapenos - These are relatively mild and easy to source, but if you want more kick, use Serranos. If you can handle the heat, use Thai chilies; they add flavor and a beautiful pop of color. To save time, you can prepare this mixture a day ahead.
- Salt and pepper - These are approximate amounts, depending on how salty your broth is. Once you add the cornstarch slurry, and depending on whether or not you're adding soy sauce to the soup, you'll need to adjust the seasoning to taste.
- Cooking time - This soup will take even less time, about 15 minutes, to assemble if you use store-bought broth and rotisserie chicken.
- Canned Corn - If you want to use creamed corn, you can use canned or make your own by running the corn through a blender (one or two pulses should be enough). About ½ a cup will be sufficient. This will make the soup thick, and depending on what consistency you like, you may need to adjust the amount of cornstarch you use.
Nutrition
Serving: 1cupCalories: 207kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 16mgSodium: 1377mgPotassium: 121mgFiber: 1gSugar: 2gVitamin A: 73IUVitamin C: 3mgCalcium: 22mgIron: 1mg
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