|Sweet corn Soup|
This is one of the soup that I usually order when I go to any restaurants..Sweet corn and Hot and sour soups are my favorite soups...This is a heart healthy soup and really delicious..If you are pure vegetarian,you could skip the chicken in this dish and make it only with vegetables...and also you could substitute chicken stock with vegetable stock or water...Usually they use cream style sweetcorn for this soup,since I don’t have that I just pureed fresh sweetcorn kernels by adding some water...This is so much healthy and easy too...This don’t make any difference in taste..The best complements for this dish is chilli vinegar,for making it chop up some chillies and put them in a cup of vinegar..You could store this in fridge and use it as a complement for any Chinese dish..I send this recipe for the event “NCR June” conducted by Jacqueline from Tinned Tomatoes...Please give this soup a try and let me know what you think...
Sweet Corn-1 cup pureed(I used fresh,you could use frozen)
Carrot- ½ cup chopped finely
Capsicum- ½ cup chopped
Cabbage- ½ cup chopped
Baby corn -2 chopped
Chicken-1 cup chopped(optional)
Green chilli-2 sliced
Ginger-1 tblspn minced
Garlic-1 tblspn minced
Salt to taste
Soya sauce-1 tblpsn
Chicken stock/Vegetable Stock-2 cup
Cornstarch slurry-2 tblspn(1 tblpsn cornflour mixed with 2 tblpsn water)
Heat oil in a kadai and fry sliced chicken pieces until cooked.
Add in all veggies,ginger,garlic and mix well.Season with salt and sugar.
Add green chilli and stock.Let this come to a boil.
Add in sweetcorn puree and mix well.Let this cook for 10 min.Add in cornstarch slurry and mix well.
Season with pepper.Serve hot.
|Fry ur chicken pieces|
|add in vegetables|
|Season with salt and sugar|
|Add in green chillies|
|pour in the stock|
|mix in pureed sweetcorn|
|bring this to boil and cook for 10 min|
|mix in cornstarch slurry|
|Serve with compliments of soya sauce,pepper and chilli vinegar..|