Chinese Chicken Corn Soup

A recipe for Chinese chicken corn soup, Pakistani style! Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant.



  • Cups 600 ml Chicken or Vegetable Stock/Broth Can use store bought or homemade
  • 1 Can Razmin Cream Corn 16 Oz/420 Grams
  • 1 Teaspoon Razmin Soy Sauce
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Ginger Minced/Finley chopped
  • 1 Cup Cooked Chicken Shredded
  • 1 Teaspoon Cornflour/Corn Starch
  • 1 Egg Whisked
  • ½ Teaspoon Salt
  • ½ Teaspoon White Pepper

To garnish:

  • Spring Onions Sliced

To serve:

  • Razmin Soy Sauce
  • Green Chillies in Vinegar
  • Red Chilli Paste
  • Boiled eggs Optional
  • Prawn Crackers / Fish Crackers


  • Place the chicken or vegetable stock /broth in a saucepan. Add a can of Razmin creamed corn, Razmin Soy Sauce, Vinegar, Ginger and chicken. Reserve a tablespoon of the chicken to use as garnish in the end. Bring to a boil, and then cook for about 2 minutes.
  • Dissolve the cornflour / corn starch in cold water to make a slurry, and add this to the soup. Cook the soup for a few minutes, until it thickens. Incase desired consistency isn’t reached, another teaspoon of cornflour / corn starch can be used.
  • Add salt and white pepper and mix thoroughly.
  • Whisk the egg in a small bowl. Turn the heat off, and then slowly add the egg in the soup. As it cooks, egg ribbons will be created throughout the soup. This step will also thicken the soup.
  • Pour the soup into a medium sized bowl, garnish with sliced spring onions and the reserved chicken.
  • Serve with additional soy sauce, vinegar and red chili paste.