Sweet corn soup with or without chicken is perhaps the most popular Indo-Chinese soup. Simple flavors with all the goodness of corn it is quite filling and a good start to a great meal. I first tried this particular recipe at my sister-in-law Deepanjali's place in Sacramento a couple of months back and simply had to share it on our blog. Thanks Deepanjali for the recipe! It's definitely a great beginning for our Indo-Chinese menu. - Mona
Servings - 2
Core Ingredients and Flavorings-
1 tsp ginger paste
1/2 cup boiled shredded chicken (optional)
1 tbs oil
1/2 cup cream style corn
1/2 cup corn kernels
2 cup chicken/vegetable stock
1 tbs cornstarch
3 tbs water
1 tsp soya sauce
1/2 tsp salt (or to taste)
a pinch of black pepper (or to taste)
2 egg whites
1 tsp white vinegar
2 finely chopped scallions for garnishing
Heat oil in a medium size saucepan and add the ginger to this.
Stir to mix and then add the cream style corn and regular corn mixing well on medium heat.
Add the stock and the chicken and let it boil.
Mix the cornstarch in 3 tbs water separately and add to the boiling mixture.
Mix in the soya sauce, salt and pepper and stir quickly on medium heat.
Add the egg whites stirring gently.
Add the vinegar, mix and turn off the heat.
Garnish with the green onions and serve hot.
This soup can be cooked with or without chicken. The chicken can be replaced with steamed or fried tofu chopped into small cubes.