Chicken corn soup
Silky Pakistani-style chicken and sweetcorn soup, thickened with cornflour and finished with ribbons of egg. A Ramadan favourite.
- Serves6
- Prep15 min
- Cook50 min
- HeatMild
Make a quick stock with chicken on the bone, then shred the meat back in. Soy, chilli sauce and vinegar go on the table so everyone seasons their own bowl.
Ingredients
- To serve
Ask at the counter forA small whole chicken, or 500g chicken breast on the bone
Method
Tap a step to tick it off, or press Start cooking to go one step at a time.
Put the chicken, water, ginger, garlic, peppercorns and salt in a large pot. Bring to the boil, skim, then simmer for 35 minutes until the chicken is cooked through.
Lift out the chicken, strain the stock back into the pot, and shred the meat off the bones.
Add the creamed sweetcorn, kernels and shredded chicken to the stock and bring back to the boil.
Stir the cornflour mix, pour it in while stirring, and simmer for 3 minutes until the soup thickens.
Take the pot off the boil and pour in the beaten egg in a thin stream, stirring slowly, so it sets in ribbons. Serve with soy sauce, chilli sauce and vinegar on the table.
Tips
- Make the stock the day before in Ramadan, and the soup takes 10 minutes before iftar.
Good to know
- Make ahead and freezing
- Freeze the stock and chicken without the egg for up to 3 months, and finish the soup after defrosting.
- Heat
- Mild. Add green chillies at the table if you like it hotter.