Pakistani Chinese Chicken Corn Soup

This soup takes me right back to the hospital room where my aunt is ladling her famous Chicken Corn Soup into bowls for the kids as we younglings excitedly watch another heavily pregnant aunt breathe through her labor pains on the hospital bed. We slurp the soup. The pregnant aunt heaves a sigh. That’s a really strange memory. This aunt was a “soup bearer” and would always bring a huge stainless steel pot with a giant ladle along with her to family picnics, dinners and funerals.

You may find the name a misnomer. In Pakistan, we draw a lot of inspiration from China when it comes to stirring a pot of soup. You will find variations of chicken corn soup throughout the globe but in Pakistan we have our own spin to it and a lot of it is influenced by the neighboring country. A Pakistani Chinese restaurant would not fare too well without Chinese Chicken Corn Soup on the menu.You will find that the real flavor comes with dressing it up with hot sauce and soy sauce. Without those, the soup will be rather bland. Another ingredient the soup cannot do without is corn. Adding corn will bring the familiar aroma. To me cooking is reviving old scents and memories. A food bereft of the right aroma and taste cannot possibly transport me to another place. I like to be here and there and everywhere, specially that hospital room.

5.0 from 1 reviews
Pakistani Chicken Corn Soup
 
Cook time
Total time
 
I grew up eating this Chicken Corn Soup. Like everything, Pakistan has its own spin on this delicious soup!
Author:
Recipe type: Soup
Cuisine: Pakistani
Serves: 5 cups
Ingredients
  • 200 gms Chicken, boneless
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup sweet corn, crushed
  • 3 tsp flour mixed with water
  • 1 egg, beaten
  • ½ tsp salt
  • 1 tsp soy sauce, to taste
  • ½ tsp hot sauce, to taste
  • ½ tsp vinegar
Instructions
  1. Boil chicken in chicken broth in a big pot or crock pot
  2. Let cook for 20-15 minutes or until the chicken is fully cooked. Chicken should shred very easily.
  3. While chicken is cooking, add half the corn in a blender and pulse a few times with a touch of water. Do not puree the corn but just crush it lightly.
  4. Once chicken is done, remove it from the pot and shred with fok and knife.
  5. Return the shredded chicken to the pot, along with the crushed corn and 2 cups of water and continue to simmer the soup,
  6. While the soup is simmering, mix flour with a little bit of water to make a slurry and pour this into the simmering soup to thicken it.
  7. Next, beat an egg and slowly pour into the soup.
  8. Add salt to taste along with hot sauce, soy sauce and vinegar as needed,
  9. Serve hot. I like to add more soy sauce, hot sauce and green chilies to the soup.
 

5 comments

  1. My new boyfriend is half Pakistani. While he was eating some chinese soup one day, he went into a trance telling me about his grandma and how she would make him a soup every time he comes to visit. He talked about it long enough for me to understand this is important.
    This is the first recipe I found, I wasn’t even meaning to look for chinese. So I guess this is a traditional Pakistani soup and it could be the soup his grandma used to make.
    I’m making this soup for him tonight.

  2. Mohammad S Shakir

    You just made me nostalgic, I left Pakistan 50 years ago, still when I return, I ask for Pakistani chicken corn soup. It is truly a rookie,s recipe, I will enjoy making it. I am an active grandpa, who loves to do things with my grand-daughters. I have a twelve year old granddaughter Sammar, she loves cooking, especially baking. it would be great if you could start a Pakistani kids cooking class on line. Thanks for bringing old memories back.

    1. Aw I’m so happy this brought back memories for you. I haven’t thought of a kids specific content but I will keep that in mind. Thank you for sharing your thoughts:)

  3. Can I use corn starch instead of flour for thickening? How much should I use?

    1. i would use probably 3/4 of the quantity. Start with less and taste test!

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