Indo-Asian cuisine is one of the most popular in India, and among these sweet corn soup is a definite crowd pleaser, and everyone whether its children or adults, seems to enjoy this thick concoction.
Chef Ranveer Brar’s recipe for the age old classic doesn’t put any spin on the traditional flavours and is a quick recipe to whip up in under 40 minutes from preparation to serving. Check it out:
Sweet Corn Soup Ingredients
1 ltr Water
1 cup Sweet Corn – crushed
2-3 fresh Green Chillies – chopped
1 medium Carrot – small diced
Salt to taste
1 inch Ginger – chopped
¾ Sweet Corn Kernels
10-12 French Beans – chopped
⅓ cup Corn-Starch / Arrowroot Slurry
½ tsp White Pepper Powder
½ tsp Vinegar
For Egg Drop Sweet Corn Soup
1 tsp Water
2 tbsp Spring Onion – chopped
½ tsp Chilli Oil (optional)
In a big pot add water, crushed sweet corn kernels, green chillies and bring it to a boil.
Now turn the heat to medium and let it simmer for 4-5 minutes and keep on skimming on the top.
Then add carrot, salt, sweet corn kernels and keep on simmering for 4-5 minutes or until it starts to thicken.
After 5 minutes add french beans and continue simmering.
Now pour half of the soup in another pot and keep it aside on low heat for egg drop sweet corn soup.
Then in the veg sweet corn soup add vinegar, half of the mixture of corn-starch slurry and white pepper powder and cook until thickened.
Now for Egg Drop Sweet Corn Soup mix egg and water in a bowl, then start pouring it from a height into the soup kept aside while stirring continuously.
Then add vinegar and the remaining half of the corn-starch slurry and white pepper powder, keep on cooking until thickened.
Now switch off the flames and serve both the soups hot in a serving bowl and garnish with spring onion and chilli oil.