Sweet Corn Vegetable Soup
Sweet Corn Vegetable Soup is a light, comforting Indo-Chinese soup filled with sweet corn, carrots, beans, and cabbage in a gently seasoned, slightly thickened broth. It tastes mildly sweet from the corn, with a soft peppery warmth at the end, and the vegetables stay tender with a little bite. It works well as a starter before an Indo-Chinese meal or as a light evening bowl on its own. Serve it piping hot, as the flavour feels flat once it cools. A practical tip: crush a portion of the corn and stir it back into the soup — it adds body and a stronger corn flavour without using extra cornflour.
Ingredients
15 itemsStep-by-Step Instructions
7 steps-
1
Step 1
If using frozen sweet corn kernels, thaw them. Keep 2 tablespoons of kernels aside, lightly crush the remaining corn with the back of a spoon or a brief pulse, and set both portions aside.
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2
Step 2
Heat the oil in a deep pan or wok on medium heat. Add the finely chopped ginger and garlic and cook for 30 seconds until fragrant.
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3
Step 3
Add the spring onion whites and cook for 1 minute. Add the diced carrot, chopped green beans, and shredded cabbage. Stir-fry for 2–3 minutes so the vegetables soften slightly but retain a bite.
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4
Step 4
Pour in the 750 ml water and bring to a boil. Add the crushed sweet corn and the whole kernels kept aside. Simmer for 5–6 minutes.
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5
Step 5
Add the soy sauce, vinegar, black pepper powder, and salt. Mix well and taste the soup.
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6
Step 6
In a small bowl, mix the cornflour with the 50 ml water to make a smooth slurry. Pour it into the soup in a thin stream, stirring continuously.
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7
Step 7
Simmer for 2–3 minutes until the soup thickens slightly and looks glossy. Switch off the heat, garnish with the spring onion greens, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
