Go Back
Dorothy Thomas

Chicken Corn Soup Pakistani Recipe

A comforting and creamy Pakistani-style Chicken Corn Soup, packed with tender chicken, sweet corn, and aromatic spices. This easy-to-make soup is perfect for cold days or as a light yet fulfilling appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Pakistani
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 250g  Chicken breast (boneless)
  • 1 cup Sweet corn kernels (canned/fresh)
  • 4 cups Chicken stock
  • 1 cup Water
  • 2 cloves Garlic (minced)
  • 1 tsp Ginger (grated)
  • 1-2 Green chilies (finely chopped)
  • 1 tbsp Soy sauce
  • 1 tsp White vinegar
  • ½ tsp Black pepper (powder)
  • To taste Salt
  • 2 tbsp Cornflour (cornstarch)
  • 1 Egg (beaten)
  • 2 tbsp Spring onions (chopped)
  • 1 tbsp Fresh coriander (chopped)

Equipment

  • Large pot
  • Whisk
  • Mixing bowls
  • Measuring cups/spoons
  • Knife & cutting board

Method
 

  1. Boil chicken breast in 2 cups of water until cooked (about 10 minutes). Shred or dice into small pieces.
  2. In a large pot, heat 1 tbsp oil. Add garlic, ginger, and green chilies. Sauté for 1 minute.
  3. Pour in chicken stock and water. Add shredded chicken, sweet corn, soy sauce, vinegar, black pepper, and salt. Simmer for 5 minutes.
  4. Stir in the cornflour slurry (mix cornflour + water before adding). Cook on low heat until slightly thickened (~3-4 minutes).
  5. Slowly pour the beaten egg into the soup while stirring gently to form silky ribbons.
  6. Turn off heat. Garnish with spring onions and coriander. Serve hot with chili sauce or lemon wedges!

Notes

  • For extra creaminess, add ¼ cup evaporated milk.
  • Adjust spice levels by reducing/increasing green chilies.
  • Substitute cornflour with all-purpose flour if needed.