Similar to egg drop soup, this was and still is a favorite. Served with an assortment of tangy and spicy sauces and topped with freshly fried crispy spring roll strips, it hits just the spot on a cold day. As mentioned in my post on mulligatawny soup, soups aren’t a traditional part of Pakistani cuisine. However, there is a strong presence of Indo-Chinese food, and a meal at a Chinese restaurant in Pakistan can’t start without hot and sour soup or chicken corn soup.
Why you’ll love this recipe
Quick and easy recipe - The best part about this recipe is that it’s so easy! A handful of ingredients and 30 minutes is all it takes to have a bowl of fresh hot soup on the table. A refreshing change on traditional chicken soup - While I love a simple chicken broth or chicken noodle soup, this makes a nice change occasionally. Customizable recipe - With so many options for add-ins and toppings, this recipe pleases everyone, even in a large group. This makes it the perfect fall and winter recipe when entertaining. Perfect winter comfort meal - Having a pot full of this simmering on the stove for dinner is the coziest feeling and will bring a smile to everyone’s face.
Ingredient notes
Chicken Stock - I use homemade chicken stock for this recipe, but storebought works just as well. Chicken - I save some chicken from my stock or poach some separately to shred and use in this soup. If you’re in a rush, use rotisserie chicken. Corn - frozen sweet corn kernels are what I like to use. If you want to use traditional creamed corn, follow the instructions in the notes section of the recipe card. Cornstarch - This is needed to thicken the soup. Any brand will work, but make sure it’s fresh for the best results. Egg - I use the whole egg because I dislike wasting the yolk. I also find that the yolk helps to thicken the soup. Spring roll strips - Traditionally, this soup is served with prawn crackers in Pakistani Chinese restaurants. However, spring roll wrappers are easier to source and add the necessary texture and crunch, so I use them instead. White vinegar - This is used to pickle the chili peppers slightly and adds a delicious tangy flavor to the soup. Jalapeno - This is the easiest chili pepper to source and relatively less spicy than serranos or Thai chilies. However, change it up and try any chili pepper you like.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Step-by-step instructions
Chili sauce and vinegar have a strong presence in Indo-Chinese fusion cuisine as they help spice up authentic Chinese dishes. Chicken Corn Soup is delicious on its own, but in Pakistan, we like to add a kick to it using spicy and tangy condiments. Start your prep by chopping the jalapeno and then add it to distilled white vinegar for a minimum of half an hour.
Step 5 - I serve my soup with Tabasco, prepped chili vinegar, and fried spring roll strips. Having the condiments in separate bowls lets everyone customize their own bowl of soup and is my preferred way of serving my chicken corn soup.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
