Chinese Sweet Corn Soup

Chinese Sweet Corn Soup

From   Firangi Tadka

Prep: 20 minutes

Cook: 35 minutes

Method: Easy

Course: Soup

Type: Chinese

A bowl full of sweet corn soup on a rainy day will completely satiate you


  • Sweet corn kernels, boiled and mashed 1 cup
  • Whole sweet corn kernels, boiled 1 cup
  • Oil 1 tbsp
  • Vegetable stock 6 cups
  • Cornflour 2 tsps
  • Sugar 1½ tsps
  • Salt to taste
  • Soy sauce ½ tsp
  • Green chillies, finely chopped & soaked in 1 tbsp vinegar 2
  • Egg 1


  • Heat oil in a deep non-stick pan, add mashed sweet corn and whole sweet corn kernels, mix well and saute for 2 minutes.
  • Add vegetable stock and mix well.
  • Mix cornflour with 4 tbsps water in a small bowl till smooth and add it to the pan and mix well. Cook till the mixture thickens.
  • Add sugar, salt and soy sauce and mix well. Add 1 tsp chillies soaked in vinegar and cook on low heat for 15-20 minutes.
  • Before serving, heat the soup. Beat the egg and pour it into the soup through a strainer to form thin strings.
  • Pour into individual serving soup bowls and serve piping hot with the remaining chillies in vinegar.