Come winter; everyone craves soup! Be it the simple chicken broth called Yakhni, the famous Anglo Indian Mulligatawny Soup, or the ever-popular Indo Chinese Chicken Corn Soup, young and old alike seek the comforting warmth of a well-prepared bowl of soup.
Interestingly enough, Soup isn’t and has never been a part of traditional South Asian Cuisine. But somehow, we’ve grown to love the few that have been brought to us by immigrants and ex-pats. Today I’d like to present my two favourites.
Chicken Corn Soup
A light Indo Chinese soup, with shredded chicken, kernels of sweet corn, and cooked egg wisps; this is the soup of every Pakistani’s childhood…the quintessential comfort food.
INGREDIENTS
Garnish
- ¼ Cup White Vinegar
- 1-2 Green Chillies
- Tobasco
- Spring Roll Wrappers or Fish Crackers
Chicken Corn Soup
- 6 cups Chicken Broth (Recipe on Untoldrecipesbynosheen.com)
- ½ Cup Shredded Chicken
- ½ Cup Cooked Corn Kernels
- ¼ Cup Cornstarch
- ¼ Cup Water
- 1 Egg
- 1 Tsp Salt
- ½ Tsp Pepper
Untold Recipes by Nosheen Features Traditional Authentic Pakistani Food Recipes: Interview
INSTRUCTIONS
Garnish
- Finely chop the green chillies and add them to the vinegar, and put them in the fridge to use later.
- If you can, get fish crackers to fry them and set them aside for later.
- The other option is to take spring roll wrappers, cut them into thin strips, and deep fry for a crunchy topping.
For Chicken Corn Soup
- Heat the prepared Chicken Broth and add to it the chicken and corn.
- Mix the cornstarch and water and make a slurry.
- Whisk the egg and set it aside.
- Bring the soup to a vigorous boil and add the cornstarch slurry, stirring rapidly till the soup thickens.
- Add the whisked egg and stir till the soup thickens some more, and you can see the egg whisps forming. Your soup is ready at this point.
NOTES:
I add the entire egg as the yolk helps to thicken the soup while the white creates the whisps we all love.
For more details about the above recipes, head over to the untoldrecipesbynosheen.com.
About Nosheen: She graduated from Southeastern University and completed her high school at Karachi Grammar School. She later worked at Bank of America and ANZ Grindlays Bank. She has also served voluntarily for several boards, including Treasurer of an Elementary School Board, Second Vice President of an Elementary School Board, Treasurer of a Middle School Board, and On the board of a Non-Profit (O.S.E.F-Ocean Springs Education Foundation.
For more interesting recipes from Nosheen, watch this space.
