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
Servings: 4 bowls
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.
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- 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.