These days, the weather in Lahore is stifling when the sun is shining. Humidity is so thick it can be cut with a knife, but the evenings have turned pleasant and the breeze makes you feel like taking long walks and having soup. My allergies keep kicking in and I crave a hot bowl which banish the blues away. This is obviously the best soup because well – chicken and corn.
This makes a huge pot. Which you can slurp down yourself (but I don’t want to kill you so) or it can feed 7 hungry soup starved people! I made the stock at home by boiling down almost a 1 1/2 liter of water with 1/2 kg bones with meat to a liter of water. Seal the meat by sauteing it with a large sliced onion in the pan before adding the water – this will make a nice flavorful broth which won’t need as many ingredients.
I’m sorry for not having the step-by step pictures but only the end result. I was busy cooking something else on the side so my apologies. I promise this comes out delicious and will please your soul.
- 1 liter chicken stock
- 1 carrot, grated
- 1/4 cabbage, sliced thinly
- 1 small can sweet corn, blitzed in the blender for a second
- 1 stock cube (without msg preferably)
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp hot sauce
- 4 tbsp vinegar
- 4 tbsp soy sauce
- 4 tbsp Worcestershire sauce
- 1/4 kg chicken, cut into very small bits and stir fried with a tablespoon of soy sauce.
- 2 tablespoons cornflour dissolved in a tablespoon of cold water
- 1 egg, beaten.
Stir fry 1/4 kg of chicken bits in a pan with some soy sauce. I added a bit of garlic to this – but you can skip if you want. Once the chicken is completely cooked, transfer this to a plate and keep on hand.
Get a big pot and start off the soup by adding stock. Once the stock has heated up, add the carrot, cabbage and the blitzed up sweet corn. Don’t overdo the blitzing on the corn – you don’t want to make this into a slurry, you want the corn meshed up into very tiny golden knobs that surprise you when you drink up the soup!
Add the stock cube and the seasonings and the cooked chicken to the stock. Bring to a boil and simmer. You can add more salt or pepper depending on your taste – I personally think the seasonings I’ve added suffice.
Now add the dissolved cornflour and cook till your soup has thickened and achieved that glistening soupy consistency.
Lastly, pour the beaten egg slowly in the prepared soup – it should amount to a drizzle and keep stirring the pot so that the egg cooks and dissipates evenly.
Serve piping hot in your favorite bowl!