If you enjoy hot and sour soup and egg drop soup, I highly recommend trying this unique combination of the two- Hot and Sour Chicken Soup.

I recently returned from a trip to Pakistan, where I enjoyed the hot and sour chicken soup served at nearly every meal.  The Pakistani chicken corn soup resembles the Chinese hot and sour soup and egg drop soup. 

After returning,  I tweaked what had tasted to create my version of hot and sour chicken corn soup. It combines the best flavors of Chinese hot and sour soup (suan la tang) and cream corn soup with chicken and incorporates some Pakistani ingredients. It may not be authentic Pakistani cuisine, and it tastes more like Chinese food. Whatever it is,  I am confident it will tantalize your taste buds.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

1. The ingredients for the chicken and corn soup

This easy recipe requires only a few simple ingredients.

a. Chicken

When making soup, I usually prefer to use homemade chicken chicken soup prepared from scratch. However, store-bought chicken stock can be used as a substitute if you are short on time or prefer a more convenient option.

I use chicken chunks with meat and bones to prepare the chicken broth. This is because I need some tender shredded chicken for the soup, along with a flavorful broth. I have chosen to use chicken thighs, which provide more fat than chicken breast and, therefore, more tender. You can choose chicken breasts, but they won’t be as tender as thighs.

Note: The flavorful soup base is the most important element of the soup. Use more bones to get a concentrated flavor. I don’t recommend using chicken cubes or bouillon since they lack the depth of flavor found in freshly made chicken stock.

b. Corn

The second main ingredient is fresh corn, although canned cream corn can be used as a convenient substitute.

Peel the cob and remove all the strings to get the sweet corn kernels. Once the strings are removed, hold the corn cob upright on a chopping board and gently slice the corn cob to separate the kernels with a sharp knife.

c. Other ingredients in the recipe

In addition to the main ingredients mentioned earlier, I included some diced carrots, button mushrooms, and green chilies (or green bell peppers). While the Chinese version typically uses julienned carrots, I cut them into cubes, as in the Pakistani recipe. 

Besides, you need beaten eggs to thicken the soup and enhance its flavor, similar to an egg drop soup.

Note: Pakistani-style corn and chicken soups differ from the Chinese hot and sour soup recipe. The former doesn’t use bamboo shoots, shiitake mushrooms, wood ear mushrooms (black fungus), and firm tofu. Also, it doesn’t contain the Sichuan-style chili bean paste commonly used in Sichuan cuisine.

d. Seasonings

The seasoning requirements for this recipe are similar to those for Chinese egg drop soup. The ingredients include white pepper powder, light soy sauce, Zhenjiang vinegar (Chinese black vinegar), and salt. You should be able to get this type of vinegar from the local grocery store that sells mostly Asian products. Also, a cornstarch slurry is necessary to thicken the soup before serving.

2. How to make the hot and sour chicken soup step by step

Here is a guide to preparing hot and sour chicken soup.

a. Prepare the chicken broth

1. To start, thoroughly rinse the bone-in chicken and chicken bones under running water until the water runs clear. 
2. Then, place the chicken pieces into a pot and add enough water to submerge them fully. 
3. Bring the water to a boil and simmer over low to medium heat for 30 minutes. Then remove the chicken thigh and simmer the bones until all the flavor is released.
4. While cooking, skim off any foam or impurities that rise to the surface to obtain a clear broth. 
5. Remove the bones from the broth by passing it through a fine wire mesh strainer. This will give you a clean and flavorful chicken broth that can be used in various dishes.

b. Get ready all the ingredients.

1. To prepare the chicken, separate the meat from the thighs and shred it into small pieces. 
2. Next, marinate the shredded chicken with light soy sauce and salt for half an hour to ensure it remains flavorful after boiling in the broth in the following step.
3. Meanwhile, prepare the corn by removing the corn from the cob, dicing the carrots and green peppers into small cubes, and cutting the button mushrooms into pieces.

c. To prepare the chicken corn soup

The cooking process of this chicken corn soup recipe Pakistani style is pretty straightforward.

1. Heat the fresh chicken soup that we have just prepared until it boils.
2. Add the corn kernels to the boiling water and season with salt and white pepper.
3. Let it simmer for five minutes or until the corn kernels are tender.
4. Add the shredded chicken, then include the carrot, green bell pepper (or deceeded cut green chilies), and button mushrooms.
5. Add some Sichuan chili oil (optional) to enhance the spiciness and dark soy sauce to darken the color of the soup slightly.
6. Combine the cornflour in a small bowl with a small amount of water to make a slurry. Please use cold water to prevent it from forming lumps. Gradually add the slurry to the broth until it achieves the desired creamy texture. You may not require all the cornstarch slurry.
7. Finally, pour the beaten egg in a thin stream into the soup slowly. Stir in a circular motion to create silky egg ribbons.
8. Add the vinegar to your preferred taste.
9. Taste the soup and adjust the flavor with salt, vinegar, and soy sauce. Drizzle a teaspoon of sesame oil at the end of cooking to enhance the taste. 
10. Transfer the soup to a serving bowl. Sprinkle some chopped green onions (spring onions) on top before serving.

Note:

1. The best vinegar for this soup is Zhenjiang vinegar 镇江醋, which has a sharp sourness note. However, if you don’t have it, you can use any rice vinegar or white vinegar as a substitute. Remember to add the vinegar only during the final cooking step, as it’s volatile and loses its flavor after prolonged cooking.
2. The heat in the soup comes from the pepper and the chili. White pepper is typically used in Chinese cuisine, but black pepper powder is equally tasty. Also, add some red chili paste or chili flakes if there is no Sichuan chili oil.
3. This chicken and corn soup is especially suitable and welcoming during colder months in winter. It can be served with rice, flatbreads, or on its own.
4. If you have any leftover boneless chicken meat, you can use it for this soup. In this case, you only need to make the chicken soup with chicken bones.

Other recipes related to the hot and sour chicken corn soup

If you enjoy this Pakistani chicken corn soup, here are some other easy recipes to try.

• Chinese hot and sour soup is quite similar to corn and chicken soup, except it has different ingredients. This authentic Chinese recipe is frequently served in Chinese restaurants and during special events.
• This recipe for egg drop soup takes a minimalist approach, requiring only a few simple ingredients and easy steps.