Warm, sweet, and spicy with a hint of pepper and garlic is what this popular sweet corn soup recipe is all about. Be sure to watch the video!
Estimated reading time: 2 minutes
Cold weather and hot soup are a true romance.
The Indian Chinese style corn soup needs no introduction; it is firmly etched in all our food memories. Sweet Corn Soup is a classic, favourite soup with sweet corn and vegetables. It is certainly the most common soup order at any restaurant in India.
Why You’ll Love This Soup
- possible gluten-free
- vegan and vegetarian
- easy to make and tasty to the core
Corn Soup Recipe Variations
- Creamy Corn Soup: If you want a creamy soup, try my cream of corn soup. It is a genuinely comforting bowl of creamy goodness.
- Egg Soup: Allow the sweet corn soup to boil in a wok or saucepan. 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.
- Chicken Soup: In a large saucepan, boil one chicken breast and 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.
Watch Sweet Corn Soup Video
More Soup Recipes
- Broccoli Soup
- Green Peas Soup
- Creamy Tomato Soup
- Vegetable Barley Soup
- Healthy Manchow Soup
- Healthy Mushroom Soup
- Veg Minestrone (Pasta Soup)
If you love soups, try my 15+ Vegetable Soup Recipes.
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Veg Sweet Corn Soup Recipe
Sweet Corn Soup is a classic Indian-Chinese soup with sweet corn and vegetables. Learn how to make restaurant-style veg corn soup.
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Servings: 4
Calories: 131kcal
- Saucepan
- Blender
Ingredients
To Make Corn Paste:
- ½ Cup sweet corn kernels (makke ke dane)
- ¼ Cup water
Other Ingredients:
- 2 – 3 pods of garlic, fine chopped
- half inch piece of ginger, fine chopped
- ¼ Cup spring onion (white part), fine chopped
- ¼ Cup carrot, fine chopped
- ¼ Cup french beans, fine chopped
- ¼ 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 (get recipe)
- 2 tablespoon cornflour
- 1 tablespoon spring onion greens, fine chopped
- 2 tablespoon refined oil
Instructions
- 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 ¼ 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.
Recipe Notes:
- 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.
Nutrition
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
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Trendy Women Fashion says
Nice post, things explained in details. Thank You.
Deep says
Hi Hins…you mentioned to check recipe notes for chilli vinegar but the link to it is missing…can regular vinegar be used?
Hina Gujral says
Yes, you can use regular vinegar if chili vinegar is not available.
Allysa says
Just made this! Amazing! ????
Hina Gujral says
Glad you like it!