Sweet Corn Soup. (Amar D. Gupta/Siliconeer)
A favorite amongst kids, and adults who prefer a milder version of Desi Chinese. Here’s how you can make this delicious soup at home, writes Chef Sanjay Patel.
½ cup sweet corn kernels boiled
4 cups vegetable stock
1 tbsp. cooking oil
¼ small green cabbage
¼ medium carrot (finely chopped)
2 cups sweet corn (cream style, canned)
½ tsp. white pepper powder
salt to taste
3 tbsp. corn starch
2 tbsp. green onions
Heat oil in a non-stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.
Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.
Mix pepper powder in 2 tbsp. water and add to the soup along with salt and mix well.
Add corn kernels and allow it to come to a boil again. Mix corn flour in 2 tbsp. water and add to the soup and cook till it thickens. Garnish with green onions.