Sweet Corn Soup is a classic Indian-Chinese style soup made with sweet corn, and vegetables. Warm, sweet, spicy with a hint of pepper and garlic is what this popular soup recipe is all about. Simple ingredients, an easy method, and a few minutes near the gas stove will give you delicious and comforting corn soup.
Cold weather and hot soup are a true romance.
There are thick corn soups with creamy bases like corn chowder. And then there are lighter on the tummy like this sweet corn soup which is an absolute joy and packed with the subtle flavors.
The Indian Chinese style corn soup definitely needs no introduction, it is THAT firmly etched in all our food memories.
Every dinner party with family or friends begin with a warm bowl of delicious veg corn soup. This soup is certainly the most common soup order at any restaurant in India.
A lot of seasonal vegetables are added along with a dash of green chilies. Vegetable stock usually forms the base for this soup and a cornflour slurry helps to get the right texture.
Reasons to LOVE Sweet Corn Soup
vegan and vegetarian
easy to make and tasty to the core
packed with vegetables – corn, carrot
Creamy Corn Soup: If you are looking for a creamy soup, try my cream of corn soup. It is a truly comforting bowl of creamy goodness.
Egg Soup: In a wok or saucepan, allow the sweet corn soup to boil. Whisk one or two eggs in a bowl. Slowly, with a steady flow pour the whisked eggs into the boiling soup. Stir the soup continuously in a clockwise direction with the other hand.
After, a few minutes you will notice threads of egg in the soup. Add the cornflour paste/slurry and stir to combine.
Garnish egg sweet corn soup with spring onion and black pepper.
Chicken Soup: If you want to make a chicken version of this soup, use either chicken stock or the readymade stock cubes for the base of the soup instead of water.
In a large saucepan, boil one chicken breast along with a pinch of salt. Once the chicken is tender, transfer it to a plate and shred it using a fork.
Add the shredded chicken to the simmering sweet corn soup, stir and cook for a few minutes. Next, add the cornflour paste and stir to combine.
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Veg Sweet Corn Soup Recipe
To Make Corn Paste:
- 1/2 Cup sweet corn kernels (makke ke dane)
- 1/4 Cup water
- 2 – 3 pods of garlic, fine chopped
- half inch piece of ginger, fine chopped
- 1/4 Cup spring onion (white part), fine chopped
- 1/4 Cup carrot, fine chopped
- 1/4 Cup french beans, fine chopped
- 1/4 Cup sweet corn kernels
- 1 teaspoon green chilli vinegar (see recipe notes)
- 1 teaspoon soy sauce (optional)
- Salt to taste
- 1 teaspoon black pepper
- 5 Cup water or vegetable stock
- 2 tablespoon cornflour
- 1 tablespoon spring onion greens, fine chopped
- 2 tablespoon refined oil
- To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
- Heat oil in a saucepan or a wok.
- Add chopped ginger, garlic and stir-fry for a 10 – 20 seconds or till the aroma of herbs are released.
- Next, add the chopped spring onion and stir-fry for a minute.
- Add all the vegetables including corn kernels and fry for 5 minutes.
- Now, add the corn paste and stir to combine nicely.
- Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
- While the soup is simmering, combine cornflour with 1/4 cup of water and make a smooth paste.
- Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
- Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
- Garnish sweet corn soup with spring onion greens.
- Serve Chinese Sweet Corn Soup warm.
- If you’re using readymade stock cubes, make sure to adjust the amount of salt accordingly. Stock cubes might also contain MSG.
- You can use both fresh or frozen corn kernels for this recipe. Thaw frozen corns at room temperature before using them for soups.
- Cornstarch is used to thicken the soup and give it the slightly thick, translucent look we’re all familiar with. Mix cornflour with a little bit of water in a cup to make a paste and stir nicely. Ensure that no lumps form. Pour this slowly into the final stages of cooking the soup while stirring to get a smooth consistency. Adding cornflour directly to the soup may give you a lumpy, unappetizing soup.