Chicken and Sweetcorn Soup
This soup if essentially a Chinese soup that is cooked Pakistani style. The main ingredients comprise of shredded chicken, soya sauce, rice vinegar and chillies. The blend of these ingredients make it delicious. It perfectly combines hot, sour and tangy in one mouthful.
Ingredients
- 2.5 litres water
- 2 whole medium chickens, skinned and cut into pieces (around 1-1.2kg weight)
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 1 tsp salt to taste
- 4 carrots grated
- 260 grams sweetcorn, (1 large tin of sweet corn, water drained)
- 150 grams frozen peas
- 1 egg whisked
- 50 ml light soya sauce
- 4 tbsp rice vinegar
- 1 tsp ground pepper
- 1 tsp nigella seeds/ kalonji optional
- 2-3 green finger chillies, finely chopped to taste
- 4 tbsp cornflour
Instructions
- In a large sauce pan, add the water and bring it to boil. Add the chicken, garlic, ginger and salt. Turn the heat down and let the chicken cook 10-15 minutes until the chicken is cooked through.
- Then remove the chicken from the pan and put it to one side to let it cool slightly. You will be left with a chicken broth in the saucepan. Do not discard the broth. This will form the base of the soup.
- Add the carrots, sweetcorn and peas to the broth in the sauce pan and let is cook for 10 minutes on medium heat.
- Whilst this is simmering, go back to the chicken and remove the chicken from the bone and shred the chicken. You can shred it to your preference for example large chicken chunks or smaller chicken chunks.
- When the vegetables have simmered for 10 minutes, add the shredded chicken back into the pan.
- In a bowl, add the whisked egg, soya sauce and vinegar. Stir through, then add to the saucepan and stir through in the pan.
- Then add the pepper, nigella seeds and green chillies and stir through.
- In a small bowl, mix cornflour with a little water to create a smooth paste. This will be used to thicken the soup. Do not be tempted to add the cornflour straight into the saucepan, otherwise you could end up with lumps of flour which did not fully combine with the rest of the soup/broth.
- Then add the flour paste to the pan and let the soup simmer for a few minutes until all the ingredients and flavours have melded together.
- Serve with your favourite bread and butter and enjoy!
