Authentic Pakistani Chicken Corn Soup (Chinese Style)

If you are looking for a hearty and comforting Pakistani hot and sour soup, today I have a Pakistani Chicken Corn Soup Recipe for you with a little Chinese flavor. This chicken corn soup recipe Pakistani is not only delicious but also holds cultural significance, often enjoyed during family gatherings and festive celebrations.

This Pakistani recipe of Chinese chicken corn soup will guide you to make a perfect flavorful soup. This Pakistani Chicken Corn Soup is similar to egg drop soup which is a famous Chinese cuisine.

This Pakistani Chicken Corn Soup is served as a starter in many Pakistani Chinese restaurants. This easy soup is made with simple ingredients like chicken, corn, and spices, this recipe promises to warm your soul with every spoonful.

You can try our more related recipes like 25 Best Fall Soup Recipes For Health Enthusiasts, Soup, and Easy Homemade Chicken Taco Seasoning.

WHAT IS CHICKEN CORN SOUP?

The history of Chicken Corn Soup traces back to ancient times when soups were a staple in various cultures around the world. While the exact origin of Chicken Corn Soup is unclear, it is believed to have originated in Asia, where both chicken and corn have been staple ingredients for centuries.

In Pakistani cuisine, Chicken Corn Soup has become a popular dish, The key ingredients in Pakistani Chicken Corn Soup include diced chicken, sweet corn kernels (fresh or canned), chicken stock or chicken broth, eggs, ginger garlic paste, and a blend of spices such as salt, black pepper, soya sauce, and vinegar.

Chicken Corn Soup is a chinese restaurant classic. The Chinese influence on Pakistani cuisine, particularly in the form of Chinese style soups, has also played a role in shaping the evolution of Chicken Corn Soup in Pakistan. The addition of ingredients like soya sauce and vinegar, which are common in Chinese food, adds depth and complexity to the flavor profile of the chinese soup.

REASONS TO LOVE THIS RECIPE

1. Harmonious Fusion of Flavors: This soup beautifully blends the rich, comforting elements of traditional Pakistani cuisine with the subtle yet captivating flavors of Chinese cooking. The marriage of tender chicken, sweet corn, and aromatic spices with the umami richness of soya sauce and the tangy kick of vinegar creates a symphony of flavors.
2. Soothing Comfort in Every Spoonful: There’s something undeniably comforting about a warm bowl of soup in the winter season, and this recipe takes that comfort to a whole new level. If you’re seeking solace on a cold winter’s day or simply craving a nourishing meal that warms the soul, this soup delivers with its hearty ingredients, comforting aroma, and satisfying texture.
3. Nutritious and Wholesome: Beyond its delicious taste and comforting qualities, this soup is also a nutritious choice for any meal. Packed with protein from chicken, vitamins and minerals from sweet corn, and the health benefits of aromatic spices.
4. Easy to Make and Versatile: With just a handful of basic main ingredients and easy-to-follow steps, you can whip up a batch of this flavorful soup in no time. Plus, it’s highly customizable, allowing you to adjust the seasonings, add extra vegetables, or incorporate your favorite garnishes to suit your taste preferences.

INGREDIENTS NEED TO MAKE PAKISTANI CHICKEN CORN SOUP

Some key ingredients are as follows:

1. Chicken (Boneless, Skinless): You will need 250g of Tender diced chicken breast that adds protein and heartiness to the soup.
2. Sweet Corn Kernels (Fresh corn or canned): You will need 1 cup of Sweet Corn Kernels. Sweetness and texture from corn elevate the soup’s flavor and add a pleasant crunch.
3. Chicken Stock: You will need 4 cups of chicken stock/chicken broth to provide a savory base for the soup, enhancing its depth of flavor.
4. Egg Whites: You will need 2 beaten egg white to create silky egg ribbons and add richness to the soup’s texture. For chicken corn soup, typically only egg whites are used. The egg whites are beaten and then slowly poured into the simmering soup.
5. Ginger: You will need a 1-inch piece of Julienned ginger that imparts a subtle warmth and aromatic flavor to the soup.
6. Garlic: You will need 3 cloves of Minced garlic which adds depth and complexity to the soup’s flavor profile.
7. Soy sauce: You will need 2 tablespoons of Umami-rich soya sauce to contribute depth of flavor and savory notes to the soup.
8. Vinegar: You will need 1 tablespoon of Tangy vinegar to add a bright acidity that balances the richness of the soup.
9. Cornflour: You will need 2 tablespoons of cornflour that thickens the soup and provides a silky texture.
10. Green Onions: You will need 2 stalks of finely chopped green onions to add freshness and color as a garnish.
11. Green Chilies: 2 finely chopped green chilies for garnish.
12. Salt: You will need to taste.
13. Black Pepper powder: You will need 1/2 teaspoon of black pepper to add a subtle warmth and depth to the soup.
14. Vegetable Oil: You will need 2 tablespoons of vegetable oil for sautéing garlic and ginger, adding depth to the soup’s flavor.

EASY STEPS TO MAKE PAKISTANI CHICKEN CORN SOUP

Step 1: Sauté Aromatics

Begin by heating vegetable oil in a large pot over medium heat. Once the oil is hot, add the minced garlic and julienned ginger, and sauté them until they become fragrant, which should take approximately 1 to 2 minutes. This initial step infuses the oil with the aromatic flavors of garlic and ginger, laying the foundation for the rich and flavorful soup.

Step 2: Cook Chicken

Next, add the diced chicken to the pot and cook it until it’s browned on all sides, stirring occasionally to ensure even cooking. This process should take about 5 to 7 minutes. The browning of the chicken adds depth of flavor to the soup, while the tender chunks of chicken provide protein and heartiness, making the sweet corn soup a satisfying meal option.

Step 3: Simmer Soup

Once the chicken is browned, pour in the chicken stock, soya sauce, and vinegar, stirring gently to combine everything. Bring the soup to a gentle simmer over medium heat, then reduce the heat to low. Let the soup simmer gently for 10 to 15 minutes, allowing the flavors of the ingredients to meld together beautifully. This slow simmering process allows the soup to develop its rich and complex flavor profile.

Step 4: Add Corn

After the soup has simmered for a while, it’s time to add the sweet corn kernels. Simply pour them into the pot and let the soup simmer for an additional 5 minutes. This allows the corn to heat through and soften slightly, adding a touch of sweetness and texture to the soup. The sweet corn kernels complement the savory flavors of the soup, creating a delightful balance of tastes and textures.

Step 5: Incorporate Eggs

Slowly pour the beaten eggs white into the simmering soup in a steady thin stream, while stirring gently with a fork or chopsticks. This technique creates delicate ribbons of egg throughout the soup, adding richness and texture. Continue stirring for 1 to 2 minutes, or until the egg is fully cooked and incorporated into the soup, creating a creamy and luscious texture.

Step 6: Thicken Soup

To achieve the desired thickness and texture for the chicken corn soup, prepare a cornstarch slurry. Mix corn flour into cold water until fully dissolved, creating a smooth paste. Gradually incorporate this slurry into the soup, stirring continuously to prevent any lumps from forming.

Let the Pakistani Chicken Corn Soup simmer for an additional 2 to 3 minutes until it reaches the desired thickness. This step ensures that the soup has a silky-smooth consistency and velvety creamy texture, perfect for slurping up with a spoon.

Step 7: Season to Taste

Finally, taste the Pakistani Chicken Corn Soup and adjust the seasoning as needed, adding salt and black pepper to taste. Take a spoon and stir well to incorporate the seasoning evenly throughout the soup, ensuring a well-balanced flavor profile. Garnish the soup with finely chopped green onions for a pop of freshness and color, and serve hot. Enjoy the comforting warmth and flavorful goodness of Pakistani Chicken Corn Soup with each spoonful.

INGREDIENT SWAPS

1. Protein: Instead of chicken, you can use shredded cooked turkey, diced tofu, or cooked shrimp for a different protein option. Adjust the cooking time accordingly based on the protein you choose.
2. Broth: If you don’t have chicken stock on hand, you can use vegetable broth or water with a vegetable bouillon cube for a vegetarian option. Beef broth can also be used for a richer flavor profile.
3. Soya sauce Alternative: If you’re looking to reduce sodium or prefer a different flavor, you can substitute soya sauce with tamari (gluten-free soya sauce), coconut aminos, or liquid aminos.
4. Thickener: Instead of cornflour, you can use arrowroot powder, tapioca starch, or potato starch to thicken the soup. Use the same amount and dissolve it in water before adding it to the soup.

TEMPERATURE INSTRUCTIONS

Maintain a medium heat while sautéing the garlic and ginger to release their aroma without burning. Adjust the heat to low during simmering, allowing flavors to meld gently. Increase to medium-low when adding corn for thorough heating. Keep the heat steady at medium-low when thickening with cornflour paste, stirring constantly. Proper temperature control ensures a perfectly balanced, comforting Pakistani Chicken Corn Soup.

EXPERT TIPS  

• For an extra layer of flavor, consider using homemade chicken stock instead of store-bought.
• Add the minced garlic and julienned ginger towards the beginning of the cooking process to allow their flavors to bloom and infuse the oil.
• Taste the Pakistani Chicken Corn Soup as it cooks and adjust the seasoning gradually to suit your preference.
• When thickening the soup with cornflour paste, add it gradually while stirring continuously to prevent lumps from forming.
• Allow the Pakistani Chicken Corn Soup to rest for a few minutes after cooking to allow the flavors to meld together.

ADDITIONS

• Vegetables: Boost the nutritional value of the Pakistani Chicken Corn Soup by adding diced carrots, sliced mushrooms, or chopped spinach. These additions not only add color and texture but also contribute additional vitamins and minerals to the dish.
• Protein: Add extra protein to the soup by including diced tofu, shredded cooked chicken, or cooked shrimp. These protein-rich additions make the soup more satisfying and turn it into a complete meal option.
• Spices: Customize the flavor profile of the Pakistani Chicken Corn Soup by incorporating spices like turmeric, cumin, or coriander for an extra layer of warmth and depth. You can also chili sauce or red chili paste for a subtle kick for those who enjoy a bit of heat.
• Herbs: Fresh herbs like cilantro, parsley, or basil can add a burst of freshness and brightness to the fresh chicken soup. Simply chop them finely and sprinkle them over the soup just before serving for a vibrant finishing touch.

SERVING SUGGESTIONS

Serve this Authentic Pakistani Chicken Corn Soup (Chinese Style) piping hot in separate bowls, garnished with a sprinkle of chopped green onions for a pop of color and freshness. Pair Pakistani Chicken Corn Soup with warm, crusty bread or crispy fried noodles for a satisfying meal. For a complete Pakistani-Chinese fusion experience, serve hot soup alongside traditional accompaniments such as vegetable pakoras or chicken spring rolls. Whether enjoyed as a starter or a light meal on its own, this comforting Pakistani Chicken Corn Soup is sure to delight your taste buds and warm your soul with every spoonful.

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