Chicken Corn Soup Recipe (Pakistani)

4.80 from 5 votes

This chicken corn soup recipe (Pakistani) is an Indo-Chinese version with shredded chicken, sweet corn, and swirling ribbons of egg.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Snack, Soup

Cuisine: Chinese, Indian, Pakistani

Diet: Gluten Free

Keyword: chicken corn soup, indo chinese soup, pakistani chicken corn soup

Servings: cups

Calories: 207kcal

Finely chop the chillies.
Add the vinegar to the chillies, cover and set aside for at least 30 minutes before serving. (see notes)

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

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.

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.