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Chinese Sweet Corn Soup
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Chinese Sweet Corn Soup Recipe

Chinese Sweet Corn Soup is a classic Indian-Chinese comfort soup. Learn how to make restaurant style veg sweet corn soup recipe in a few simple steps.
Prep Time10 mins
Cook Time20 mins
Chopping Time15 mins
Total Time35 mins
Course: Soup
Cuisine: Indian
Servings: 4 bowls
Calories: 131kcal
Author: Hina Gujral


To Make Corn Paste:

  • 1/2 Cup sweet corn kernels (makke ke dane)
  • 1/4 Cup water

Other Ingredients:

  • 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. 
  • 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.


Serving: 1bowl | Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1268mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2163IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg