Chicken Corn Soup (Pakistani)
This chicken corn soup recipe (Pakistani) is an Indo-Chinese version with shredded chicken, sweet corn, and swirling ribbons of egg.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 jalapeno ((see notes))
- ¼ cup dIstilled white vinegar
- ¼ package spring roll wrappers
- 2 cups cooking oil
- 6 cups chicken broth
- ½ cup shredded chicken
- ½ cup corn
- ¼ cup cornstarch
- ¼ cup water
- 1 whole egg
- 1 tsp salt ((see notes))
- ½ tsp black pepper ((see notes))
Instructions
- 1
Finely chop the chillies.
- 2
Add the vinegar to the chillies, cover and set aside for at least 30 minutes before serving. (see notes)
- 3
Take the spring roll wrappers and slice into thin strips
- 4
Heat the oil in a wok and deep fry the strips
- 5
Once a medium brown lay the strips on some paper towel so the excess oil can drain
- 6
Measure the pre made broth into a cooking pot
- 7
Add the shredded chicken and frozen corn kernels to the pot
- 8
Heat the broth till it comes to a rolling boil
- 9
While the broth is heating mix the cornstarch and water to make your slurry
- 10
Whisk the egg and have it ready to add to the soup
- 11
Once the soup is boiling add the slurry to it and stir constantly to thicken
- 12
Once thickened add the whisked egg and stir. The soup will thicken some more and egg ribbons will form. Your soup is now ready.