Chicken Corn Soup Recipe



  • Chicken breast chopped 1
  • Water 1 tbsp
  • Corn flour 1 tsp
  • Oyster sauce(number of souce) 1 tsp
  • Corn (mkai dane)1½ cups
  • Chicken stock(yakhni) 5 cups
  • Turmeric(hldi) powder ½ tsp
  • Sesame oil ½ tsp
  • Salt ½ tsp
  • White pepper 1 pinch
  • Corn flour 1/4 cup
  • Eggs 2
  • Green onion chopped 1
  • Coriander(dhnia) chopped 1
  • Ground black pepper to taste

Marinate the chicken with water, cornflour, and oyster sauce. Blend ½ cup of the corn and set aside. Add the chicken stock(yakhni), minced, and whole corn and turmeric powder to a pot and bring to a boil. Add the sesame oil, salt, and white pepper. Add the chicken to the soup and cook. Mix the cornflour and chicken stock slurry until incorporated and slowly whisk in. Slowly pour the beaten eggs into the soup. Do not stir immediately or the large ribbons of egg won’t form. Stir in half of the spring onions. Drizzle a bit of sesame oil over the top and sprinkle some chopped coriander and ground black pepper. Top with remaining spring onions and serve.


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