Chicken Corn Soup Pakistani
This winter, cozy up with a delightful blend of Chinese and Pakistani chicken corn soup, made with tender shredded chicken, sweet corn, silky egg drops, and a hint of spice. It's an easy street-style recipe can be prepared in just 30 minutes, making it perfect for family dinners.
Print
Pin
Servings: 3 Persons
Calories: 378kcal
Ingredients
For Chicken Stock
- 1 liter Chicken Stock
- 500 g Chicken Skinless with bones
- Salt To taste
- Black Pepper To taste
- 1 teaspoon Garlic Used to make chicken stock
For Soup
- 1 cup Corns Rinse it with water and discard the canned water
- ½ cup Corn flour make paste with water
- 2 teaspoon Dark Soya Sauce
- 1 tablespoon Vinegar
- 2 Eggs Beaten
- ½ liter Chicken Stock
- 1 cup Shredded Chicken Taken from chicken stock
Instructions
Preparation of Chicken Stock
- Add one liter water in a pan.
- Add chicken with bone in it.
- Season with salt and black pepper.
- Add grated garlic.
- Cover and simmer the stock for 30 minutes on low to medium heat.
- After 30 minutes, the chicken stock will be ready to use in soup.
Preparation of Chicken Corn Soup
- Take out chicken from stock and shred it with fork.
- Strain the stock.
- Now in a pan, pour chicken stock with shredded chicken.
- Boil the stock.
- As it starts bubbling, add corn.
- Season with salt and black pepper.
- Add vinegar as per your taste
- Simmer for 5 to 10 minutes.
- Make a paste of corn flour with water and gradually add corn flour paste in the pan.
- Stir continuously to make a smooth texture of the soup.
- Keep a close eye on the soup's consistency as you incorporate the corn flour paste.
- Then add dark soya sauce.
- Mix it well.
- Now take 2 eggs and beat well.
- Add the beaten eggs to the hot, bubbling soup, stirring constantly to achieve a smooth and uniform texture.
- Your soup is now ready to be served. Pair it with green chilies soaked in vinegar for a spicy kick that perfectly complements the winter atmosphere.
Video
Notes
- Ensure the soup maintains the proper consistency when incorporating corn flour paste (slurry); it should neither be overly thick nor too thin.
- For a clearer, more transparent appearance, decrease the amount of dark soy sauce, and consider adding it at the time of serving.
- To achieve a smooth texture, strain the chicken stock before mixing it into the soup.
- Adjust the salt to your preference, keeping in mind that soy sauce is inherently salty.
- Be cautious with vinegar, as it can add a sour flavor; add it according to your taste.
- When adding egg drops, stir the pan continuously for a few seconds to prevent the eggs from clumping together.
Nutrition
Serving: 400g | Calories: 378kcal
