Indo Chinese Chicken, Corn, Egg Drop Soup

Indo Chinese Chicken, Corn, Egg Drop Soup - There's something deeply comforting about a warm bowl of this Indo Chinese Chicken Soup - Warming, Silky, Savoury, Slightly Peppery and full of delicate ribbons of Egg. This easy 20 minute Soup recipe combines the best of Indo Chinese flavours - a touch of Soy, a hint of Garlic, the sweetness of Corn and the heartiness of Chicken, all balanced in a broth that feels like a hug in a bowl. This recipe is also very popular in Pakistan and is considered both an Indo Chinese Soup and a Pakistani Soup.

This recipe is quick, easy and perfect for chilli evenings, midweek dinners, or when you're craving something nourishing but light.

Why you'll love this Soup

• Ready in under 20 minutes
• Uses simple ingredients you most likely already have
• Full of Protein and very comforting

Ingredients Breakdown - What each brings to the table

Every ingredient in this Indo Chinese Chicken, Corn and Egg Drop Soup brings a little something. The magic of the soup lies in simple ingredients coming together to create depth and comfort in a single bowl.

Chicken

I prefer Chicken cubes in this recipe but you can also boil whole breasts with Carrots, Onions and stock . Then shred to create Chicken strands. You can also use shredded Rotisserie Chicken instead.

Corn

Corn brings sweetness. You can use Cream style Corn or you can blend half of the Corn in this recipe.

Stock

I use Chicken stock. It is the backbone of this Soup and it makes the soup rich, savoury and full of umami. It carries the Soup and gives the soup the feeling of a slow cooked meal, even though it is ready quite quickly.

Ginger Paste and Garlic Paste

This is the base of many an Indian and Indo Chinese meal. The Ginger adds warmth and heat, while the Garlic adds depth and savoury aroma. Together, they balance the sweetness of the Corn and the richness of the Egg.

MSG

I like to add a little MSG for flavour. Read about why despite what we have been told, MSG is actually absolutely fine to have.

Soy Sauce

Adds saltiness and umami and ties the Indo and Chinese elements together.

White Pepper

This gives warmth and a gentle heat. If all you have is Black Pepper, then that is fine to use too.

Corn Flour

This thickens the soup to give you that velvety, restaurant style consistency.

Eggs

These turn into silky ribbons. They add both flavour and texture.

Spring Onions

Fresh, crispy and lightly pungent. They add richness, colour, freshness and crunch. 

Chilli Oil Vinegar

This is unique to the Indo Chinese Egg Drop version/Pakistani version. It adds a slight kick.

How to make it

The full recipe with measurements can be found in the recipe card at the bottom of the page:

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Step 1 - Boil the Chicken

Boil Chicken with Garlic, Ginger, Chicken Stock cube, White Pepper, Soy Sauce and MSG. Bring to a boil and reduce the heat to a low. Then cover and simmer for 10 minutes.

Step 2- Make the Chilli Vinegar

Meanwhile make the Chilli Vinegar by adding Chilli, Vinegar and Sugar to a bowl and mixing through. Then set aside.

Step 3 - Boil the Corn

Stir in Corn and simmer for 3 minutes over low heat.

Step 4 - Thicken the Soup

Make a cornflour slurry by mixing 1 tablespoon Cornflour with 4 tablespoon Water. Stir into the Soup and simmer for 2 minutes.

Step 5 - Create the Egg Ribbons

Crack 2 Eggs in a bowl and whisk. Then add to the Soup and stir continuously.

Step 6 - Garnish, Season and Serve

Check the seasoning. Ladle into individual bowls and top with the Chilli Vinegar. Add more Spring Onions and a drizzle of Chilli Oil.

Variations

You can make this soup your own and change it up as much as you like. Here are some suggestions:

• Add Veggies - Anything from Carrots, Peas, Green beans, Cabbage, Peppers and Broccoli would work.

• Add Noodles - Any type of noodles will work in this soup.
• Shred the Chicken - Boil whole Chicken Breasts and shred them instead.

Tips for the perfect Indo Chinese Chicken, Egg and Corn Soup

Pour slowly - Add Eggs in slowly and mix continuously once they are in the Soup to create ribbons.
Blend some of the Corn - For extra creaminess, blend half the Corn before adding to the pot.

Serving Suggestion

This Soup is great on its own but it is great alongside a whole host of other dishes such as Crispy Spring Rolls, Fried Rice, Chilli Garlic Noodles or even a Prawn Chow Mein.

Storage and Reheating

Store in an airtight container for 3 days.

FAQs

How can I spice it up?

Despite the Chilli Vinegar, this soup isn't overly spicy. You can add a drizzle of Chilli Oil.

Can I make this Soup ahead of time?

Yes it keeps well in the fridge for up to 3 days. Reheat gently on the stove.

More Soup Recipes:

Ezogelin Soup - Traditional Turkish Bride Soup

Shorbat Adas - Ramadan Lentil Soup

Roast Pumpkin and Sweet Potato Soup

Creamy Chicken, Orzo and Mushroom Soup

Did you make this recipe?

**If you make this chicken and sweetcorn soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. Also, if you do make this recipe, don't forget to tag me on Instagram!  Your feedback helps us to create content that we can be confident, is suited to you.