Chicken Corn soup

An Indo-chinese soup

Recipe by Sabiha K. of

A soup that can be served as an appetizer at any occasion.

Ingredients non vegetarian 10 servings

    1/2 kg Chicken 1 cup fresh corn 3 tbsp. Corn flour 1 tsp Ginger-garlic paste 1/2 tsp black pepper powder 2 tsp. Soya sauce 1 tbsp. vinegar 1 egg salt to taste.


    1. Put the chicken in a pressure cooker along with ginger garlic paste, a little salt, black pepper powder and 3 cups of water. Pressure cook for 20 minutes on a medium heat.
    2. Remove all the bones and make small pieces of the chicken.
    3. Put the remaining water and the chicken pieces and corn in a pot and cook it at medium heat and stir occasionally.
    4. Take a cup and mix the corn flour in 1 cups of water make a thick liquid and add to the chicken and corn. Stir while mixing.
    5. Add the remaining ingredients.
    6. Cook at a high heat and mix salt if needed. Break the egg in a swifter and puor it in the soup slowly and cook for about 15 minutes.
    7. Serve hot with soy sauce and hot sauce on the side.




    Nice recipe but i think eggs are necessary in chicken corn soup.

    Mohammad Anwar Memon

    Mohammad Anwar Memon

    Sabiha, Direction : 3 : Please mention the quantity of water in ingridients. Thanks.

    Rana Anjum Khan

    Thanks for sending this recipe. Sabiha K. means my sister.

    Rana Anjum Khan

    Thanks for sending this recipe. Sabiha K. means my sister.



    Dear sabiha, thanks for this amazing yet simple and delicious recipe. My corn soup had never before turned so good. But honey a little variation i tried was to grind half the corns and add in sauces like green chilly and soy sauce while cooking itself. You can try it too.........but thnks sweety!!

    Ms. Zainab Khan

    very delicious to look but i've not tried it yet


    instead of using chicken with the bone would like to use chicken breast pieces - do i still need to pressure cook this? thanks


    if instead of swifting whole egg ,we just make a hole in egg and then let the egg white fall slowly while we keep steering then it will give more good look and the thread will be thin


    it is execellent to have it

    aasiya baloch

    Hi, I tried ur recipe it is too good

    kiran kesarkar