Recipe for Sweet Corn Soup
Sweet corn soup is a family favourite and till date, we enjoy it at every restaurant we visit!The best Sweet corn soups I've ever enjoyed were at the most humble Chinese carts on the streets of South Mumbai, where I grew up! Evenings were usually meant for our "1 by 2" Sweet Corn Chicken soup! If you've been raised in India, I'm sure you can relate to the "1 by two" concept😆 If not, then "1 by 2" is a simple concept of dividing one soup into two bowls.When I was a child, my Mum had her own Chinese food counter in many leading colleges in South Mumbai. We had a Nepali cook named Raja, who used to work with us. As a kid, ai used to call him 'Raja Chinese'. I learned a lot from him and this recipe for Sweet Corn Soup was taught to my Mom by Raja and I'd like to share it with all of you!! I'd like to dedicate this post to Raja Chinese! I wish I can meet him someday somewhere!!
Servings 4 people
Ingredients
- 4 Cups Chicken Stock (you can use water if you don't have stock)
- 250 Gms Chicken breast
- 6 Tbspn Corn flour
- 6 Tbspn Water
- 1 Cup Sweet Corn kernel or 1 tinned corn (approx 1 corn cob)
- 5-6 Tbspn Sugar (you can adjust as per taste)
- 2 Egg (beaten)
- 1 Tspn Ajino motto (optional)
- Salt (as per taste)
- Vinegar (as per taste)
Ingredients for Veg Sweet Corn Soup
- 1/4 Cup Carrots (chopped fine)
- 1/4 Cup Green Peas (chopped fine)
- 1/4 Cup French beans (chopped fine)
- Some spring onions (chopped fine)
- 1/4 Cup Mushrooms (optional)
- 1/4 Cup Broccoli (optional)
- 1/2 Cup Sweet Corn kernel or tinned corn (approx 1/2 corn cob)
- 4 Cups Vegetable stock (or water)
- 6 Tbspn Corn flour
- 6 Tbspn Water
- 5-6 Tbspn Sugar
- Salt (as per taste)
- Vinegar (as per taste)
- 1 Tspn Ajino motto (optional)
Instructions
- Boil the chicken with Salt. Once done, shred it or cut into small pieces and keep asideNote:-Do not discard the water. You can add it to the soup
- Then, wash the corn cob, cut the corn kernels from the cob and keep it aside
- Next, make a slurry(liquid) of 6 tbspn corn flour mixed with 6 tbspn water. Keep it aside
- Then, in a large vessel (you can use a Wok if it's a small quantity, it tastes better), add 4 cups chicken stock (or water if no stock available) and place it on high flame
- Bring it to a boil and add the corn kernels or tinned corn, whichever you're using
- Allow it to boil for 3-4 minutes and as the water/stock is boiling, pour in the beaten eggsNote:-The beaten egg will have to be poured with one hand (it will have to be poured very slowly, little by little and not all at once) while you will stir the soup with the other hand simultaneously so that the egg forms shredded strings inside the soup
- Now add the ajino, salt, vinegar and sugar and Keep stirring
- Once the corn kernels are cooked, add the corn slurry little by little Note:-Just like how we poured the beaten egg with one hand and stirred with the other, similarly the corn flour slurry will have to be poured using the same technique The corn flour slurry enables the soup to become thick. So if you don't like your soup to be too thick, don't add all the slurry together. Check if you require more . Similarly, if you like your soup to be thicker, you can add more slurry. The proportion of slurry is always 1:1
- The entire process for the soup has to be done on High flame.Note:-Any Chinese food/soup prepared on high flame will always give a better taste due to the burnt flavour
- You can add the shredded chicken while cooking the soup or while eating/serving it. I personally like to add the chicken while eating the soup. But you can choose whatever option you like.
For Veg Sweet Corn Soup
- You will omit steps 1 and 6
- As the water is boiling, add the corn and the other cut vegetables
- All other procedures remain the same
- Enjoy your Sweet corn Soup nice and piping hot! You can add soya sauce, chilly sauce and chilly vinegar while eating your soup, to give it an extra punch! I also love to add shezwan sauce.. oh so yum!😋😋 And don't forget to Thank Raja Chinese while enjoying your Sweet Corn Soup🤗😊