If there is one Chinese recipe that is perhaps loved more in Pakistan than even in China, it has to be chicken and sweet corn soup.

The moment the weather changes from summer to autumn, suddenly these tiny soup stalls pop up on the roadside, selling chicken corn soup. People from all walks of life buy this delicious, hearty soup sold in disposable cups and walk happy and warmed up to their destination.

The road side version of this soup is usually loaded with mono sodium glutamate (ajinomoto) a white powdered taste maker used in oriental savoury foods. Because of the controversial status of MSD, I prefer to avoid it in my Chinese cooking where ever I can…you know better safe than sorry!

Instead I add extra garlic and lemon juice to enhance flavours. It’s our family’s favourite soup recipe. Nothing beats the cold, nourishes and satisfies like a good bowl of soup. This Chinese style thick and delicious Chicken and Sweet Corn soup is a complete meal in one bowl.


1 tablespoon sunflower oil
2 chicken breasts, cut into bite size pieces
4 cloves garlic, crushed
1 cup canned sweet corn
6 cups chicken stock
2 eggs, beaten
2 tablespoons corn flour
2 tablespoons dark soy sauce
2 tablespoons lemon juice
1 teaspoon black pepper
A dash of sesame oil
2 stalks spring onions
1 green chilli pepper ( optional)

This Is What You Do:

Heat vegetable oil in a deep pan. Add garlic and chicken, stir fry for 2-3 minutes.

Purée 3/4 cup sweet corn in a food processor. Save the remaining for garnishing. Add chicken stock and puréed corn to the pan. Cook covered on medium low heat for 15 minutes.

Dilute corn flour with a little water and add to the soup pan. Cook uncovered on medium heat, stirring continuously for 5-6 minutes as the soup thickens.

Beat the eggs and pour slowly into the soup while stirring to form egg strands.

Stir in lemon juice, soy sauce, black pepper, remaining sweet corn and sesame oil. Turn off heat.

Add spring onions and green chilli peppers.

Serve with Chinese hot sauce.

Serves 4

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