Besides the family and shopping, my fondest memories of visiting Pakistan involve food. Of course I look forward to the usual desi stuff, but I also really look forward to eating the Chinese food there. It’s just SO good. And the one thing I always order at every Asian restaurant in Pakistan is chicken corn soup. I remember once I went to a cousins wedding in Lahore on a cold November night. They served chicken corn soup as the appetizer and it was sooo amazing that I stalked a couple of waiters to ask for seconds and thirds!
Over the years, I’ve tried to recreate that same flavor, and this recipe is the closest I’ve come to. This might even better, because I’ve recently learned that ajinomoto is used in almost all Chinese dishes in Pakistan. Ajinomoto is another name for MSG! If possible, use organic, MSG free chicken broth, or make your own. Do not use the boullion cubes, as those are also loaded with MSG and other harmful ingredients.
- – 5 cups chicken broth
- – 2 cups roughly shredded, cooked chicken
- – 1 can of creamed corn
- – 2 eggs
- – 4 tbsp organic corn starch
- – 4 tbsp white vinegar
- – 2 tbsp soy sauce
- – 1 tbsp chili sauce
- – 1 tbsp yellow mustard
- – Salt and pepper
- Boil all ingredients together except for eggs and corn flour.
- Mix the corn flour in cold water until all the lumps disappear. Slowly add this mixture to the boiling soup. Let this cook for 15-20 minutes on medium heat. Soup will thicken.
- Lightly whisk the eggs. Slowly and little by little, gently mix eggs into the soup. Let this cook for another 5- 10 minutes.
- Top with green chilis soaked in vinegar, soy sauce, and hot sauce.