Sweet Corn Vegetable Soup (Indo-Chinese)

A very popular dish served by restaurants in India is sweet corn vegetable soup. This entertaining chef shows us exactly how to make it at home, including some optional ingredients to change it up.

Here is the list of ingredients:

• 4 cups vegetable stock
• Carrots, celery, baby corn, beans (cut in small pieces. Any vegetable you want to add except spring onion. Save that for the last step)
• 1/2 cup sweet creamed corn (more can be added if you like)
• 1 tablespoon rice wine
• 3 teaspoons cornstarch
• 3 teaspoons water
• salt and pepper to taste
• Spring (green) onions chopped
• Optional ingredients:
  • Egg
  • Soy sauce
  • 2 drops sesame oil
  • Chili vinegar

Preparation steps:
Place vegetable stock, carrots, baby corn, celery, and beans in a large pot (and any other vegetables you want to add)
Add 1/2 cup sweet creamed corn and 1 tablespoon rice wine. Mix well.

Bring to boil (save spring onion for the last step)
Mix 3 teaspoons cornstarch with 3 teaspoons water to create a paste (used to thicken the soup)
Cook on the stove.

Remove the froth from the soup so it is clear
Check the taste. Add salt if needed. Add pepper and sesame seed oil if desired
Spoon carefully 1 teaspoon of the cornstarch and water mixture to thicken. Add more if needed.
Add spring onion as the final touch.

Optional ideas:

If you want to add egg, beat the egg in a bowl and bring the soup to a boil; then set to simmer
Mix egg in slowly only one time and allow it to sit for a second or 2.
Spoon in more spring onion if desired.
You can also add soy sauce and chili vinegar to taste if desired.

Want to try the recipe and need written instructions? Click here to access and print the recipe.

Want to try sesame oil? Here is a top-rated brand to consider. Just click on the image below.