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Street Style Chicken Corn Soup

Street Style Chicken Corn Soup

Don’t you just love it when winter lingers on a bit longer? I sure do. It is not as freezing cold as it was in December but still cold… Cold enough to wear sweaters and jackets, cold enough to munch on nuts and dry fruit anytime of the day, cold enough to give in to the cravings of hot food and beverage. I like tea and coffee but not more than once or twice a day no matter how chilly the weather is. With all my love for uber beautiful Kashmiri Chai and super satisfying Peshawari Qehwa , somehow recently both these beverages are being way too good for digestion and I get hungry in a snap after a cup. Life is getting complicated, I know!

” Soup is comfort for the soul!” (Read it on a Chinese takeout box) Would you agree? Without being philosophical or over dramatic I would agree to the “comfort” part most definitely. It is convenient to make a pot of soup and it gives this special warmth in cold days.

Everyone has their own unique way of making even the most common food and their palate is more appreciative and receptive of what is closer to that particular and familiar taste. In Hot and Sour Soup post I briefly mentioned that Chicken Corn Soup is the most common style of soup in restaurants and it is quite understandable why? This is the simplest of all thickened soups, it is satisfying, it is filling and serves the purpose well which justifies why street vendors would prefer this particular soup over other varities.

Making this soup is simple and easy and does not require a ton of ingredients or some special set of skills to make a pot. Not only there aren’t many ingredients involved, there isn’t any special preparation like cutting or chopping a particular way is needed. Neither keeping the pot hot is a problem. There is basic Chicken Stock which is pre seasoned with regular salt and black pepper which is thickened with corn flour. As the name suggests, there is chicken and corn in the soup. Most vendors serve the individual bowls topped with some extra shredded chicken and chopped boiled egg with soya sauce, chilli sauce and green chilli infused vinegar and people can add these sauces as they like.

 

Shredded chicken and chopped boiled eggs not only provide extra protein to the dish but also increase the satiety value of this thick and smooth soup and add in layers of texture to each and every spoonful. To add some crunch, you can serve some fish crackers too but if you are familiar with this Karachi style additional crunch, you can easily spot it in the photo. Yes, I am talking about every child’s favorite school canteen treat, “Slim Chips”. These are thinly sliced, ultra crunchy, spicy and tangy potato chips. Many vendors serve these chips as garnish or as an extra kick. Most Karachites add these chips to many dishes including soup, Khao Sueykhatay aalo.

 

Make a batch of this super easy, super tasty and super satisfying soup and feel the warmth and comfort in this chilly weather.Add in as much as crunch as you like or don’t (but seriously, why would you?). Season as you prefer. It is your bowl of soup afterall!

Street Style Chicken Corn Soup

Bring home the taste of Karachi street food and enjoy this full of flavor soup. Don't forget to add the "crunch".

Course Appetizer
Cuisine Chinese, Pakistani
Keyword Chicken Corn Soup, Gluten free, Street Style Soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings
Author Heenie

Ingredients

  • cups chicken stock (See notes)
  • ¾ tsp chicken powder
  • tbsp corn flour
  • ¼-⅓ cups boiled and shredded chicken
  • cup boiled corn kernels
  • 1 egg white, slightly beaten
  • 1 boiled egg, chopped or sliced for garnish
  • salt and pepper to season
  • chopped spring onion, green part only for garnish (optional)
  • Slim Chips for garnish (optional)

Instructions

  1. In a small pan add 2 cups of strained chicken stock.

  2. Check seasoning and add chicken powder, stir.

  3. Bring to a boil over medium flame.

  4. Dissolve cornflour in remaining ½ cup of chicken stock.

  5. When chicken stock boils, pour in dissolved corn flour gradually while stirring continuously to avoid lumps.

  6. Add in skightly beaten egg white in a swirl pattern, wait 5-7 seconds and gently stir.

  7. When soup is thickened, add in shredded chicken and corn kernels. Reserve some for garnish if you prefer.

  8. Check seasoning and adjust salt and pepper as required.

  9. Remove from the flame and dish out in to soup bowls. Top with chopped boiled egg, some shredded chicken, corn kernels and Slim chips if using.

  10. Serve immediately with vinegar, soya sauce and Chinese chilli sauce.

Recipe Notes

Basic Chicken Stock has been posted on the blog a while ago. Click on the link to see the recipe.

You can add vinegar, soya sauce and chilli sauce to the pot directly or serve separately.

 



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