A recipe for Chinese chicken corn soup, Pakistani style. Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.Jump to Recipe
If you have been following me on Instagram you would know that I am doing a week of soups. I started off with the basic Pakistani chicken yakhni or chicken broth, then posted two vegan soups – one a vegan version of Mulligatawny soup, and the second a roasted tomato and garlic soup. The next soup I am featuring is the Chinese restaurant classic – chicken corn soup. This particular soup was a must order every time I would eat out at a Chinese restaurant in Pakistan. Now, it’s a comforting weeknight meal that I make throughout the year, particularly in the fall and winter season. No wonder because this classic chicken soup requires just a few ingredients and is ready in less than 30 minutes!
What are the ingredients in Chinese chicken corn soup?
- Stock / Broth – this is the base of this delicious soup. Make your own chicken yakhni (Pakistani style chicken broth) or chicken stock, otherwise it is possible to use store-bought stock as well. Vegetable stock or chicken stock both can be used – just make sure to keep an eye on the sodium content as certain store-bought brands can be on the saltier side. It is also possible to use a bouillon cube / chicken cube dissolved in water as the base of this soup if liquid stock isn’t available.
- Creamed corn – Creamed corn (or cream style corn) is a type of creamed food product made by combining sweetcorn kernels with the pulp of corn kernels. The corn is half pureed and half chunky and is the perfect consistency for chicken corn soup. In case creamed corn isn’t available you can make your own. Take either fresh, canned or frozen corn kernels (thaw before using). Blend half the corn kernels in a blender with a small amount of water or milk till they are pureed, and place in a bowl. Coarsely blend the remaining corn kernels (there should be some chunky pieces still there) and then mix them through the pureed ones. Use in the recipe as directed.
- Soy sauce and vinegar – Both are Chinese food staples, and a necessary element in this soup. I love soy sauce in my chicken corn soup, which is why I always add it in during the cooking process. This does give a light tinge to the soup, so if you prefer a whiter chicken corn soup skip the soy sauce while the soup is cooking, and serve it separately in the end.
- Ginger – In addition to it’s health benefits, ginger also adds a spicy, earthy flavor to the soup.
- Corn flour / cornstarch – a cornflour / cornstarch slurry is necessary to thicken the soup. Dissolve the cornflour (or cornstarch) in water, and then add it to the hot soup. It till thicken up in a few seconds.
- Egg – traditionally egg whites are used to thicken up the chicken corn soup, but I prefer using a full egg. Can’t deal with leftover egg yolks.
What to serve with Pakistani style chicken corn soup?
In Pakistan, chicken corn soup would always be served with its trio of condiments. That is, soy sauce, green chilies in vinegar and red chili paste. These condiments would be passed from person to person, and everyone would season as per their taste. My combo would always be lots of soy sauce, vinegar (without the chilies) and just a touch of chili paste.
To make the green chilies in vinegar, cut up green chilies, and let them sit in vinegar for about 30 minutes. The infused vinegar can be used in other recipes as well. There are many versions of chili paste available in the supermarket – sambel olek, crushed red chili paste, Sriracha sauce are good options, and there is tabasco sauce if nothing else is available.
Other items to serve with chicken corn soup are prawn crackers or fish crackers – perfect for dipping. Another topping that is super popular in Pakistan for chicken corn soup are Slims chips – they are a super spicy thin matchstick shaped potato chip / potato crisp and add a spicy crunch to the soup. Lastly, some people also add boiled and chopped up eggs as a garnish to the soup.
Looking for more soup recipes – check out the following below:
- Roasted Tomato and Garlic Soup (No Cream)
- Vegetarian Mulligatawny Soup (Dairy free and Vegan free)
- Chicken Yakhni (Pakistani style chicken broth)
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Chinese Chicken Corn Soup
A recipe for Chinese chicken corn soup, Pakistani style. Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.
- 2 ½ cups 600 ml chicken or vegetable stock / broth (can use store-bought or homemade)
- 1 can 16oz/420g creamed corn (see note 1)
- 1 teaspoon soy sauce see note 2
- 1 teaspoon vinegar
- 1 teaspoons ginger minced finely chopped
- 1 cup shredded cooked chicken see note 3
- 1 teaspoon cornflour / cornstarch
- 1 egg whisked
- ½ teaspoon salt
- ½ teaspoon white pepper
- Spring onions sliced
- Soy sauce
- Green chilies in vinegar
- Red chili paste
- Boiled eggs optional
- Prawn crackers / fish crackers
Place the chicken or vegetable stock / broth in a saucepan. Add a can of creamed corn, soy sauce (if using), vinegar, ginger, and chicken. Reserve a tablespoon of the chicken to use as garnish in the end. Bring to a boil, and then cook for about 2 minutes.
Dissolve the cornflour / cornstarch in cold water to make a slurry, and add this to the soup. Cook the soup for a few minutes, until it thickens. In case desired consistency isn’t reached, another teaspoon of cornflour / cornstarch can be used.
Add salt and white pepper, and mix through.
Whisk the egg in a small bowl. Turn the heat off, and then slowly add the egg in the soup. As it cooks, egg ribbons will be created throughout the soup. This step will also thicken the soup.
Pour the soup into a medium sized bowl, and garnish with sliced spring onions, and the reserved chicken.
Serve with additional soy sauce, vinegar and red chili paste.
1. In case creamed corn isn’t available you can make your own. Take either fresh, canned or frozen corn kernels (thaw before using). Blend half the corn kernels in a blender with a small amount of water or milk till they are pureed, and place in a bowl. Coarsely blend the remaining corn kernels (there should be some chunky pieces still there) and then mix them through the pureed ones. Use in the recipe as directed.
2. Adding soy sauce in the cooking process gives a light tinge to the soup, so if you prefer a whiter chicken corn soup skip the soy sauce while the soup is cooking, and serve it separately in the end.
3. Basic chicken cooked with salt and black pepper can be used in this recipe. The chicken can be sautéed in a pan, or boiled, or poached. The benefit of poaching the chicken is that the poaching liquid can be used as a stock. Leftover chicken pieces from making chicken yakhni (or chicken broth) can also be used in this recipe.