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A comforting and hearty Indo-Chinese soup with creamy sweet corn and delicate egg ribbons. This restaurant-style favorite is incredibly easy to make at home and perfect for a chilly evening.
For 4 servings
Prepare Slurry and Eggs
Sauté Aromatics
Build and Simmer the Soup Base
A comforting and hearty Indo-Chinese soup with creamy sweet corn and delicate egg ribbons. This restaurant-style favorite is incredibly easy to make at home and perfect for a chilly evening.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 192 calories per serving with 6.18g of protein, it's a beginner-friendly recipe perfect for soup or appetizer or lunch.
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Thicken the Soup
Create the Egg Ribbons
Finish and Serve
Add 1-2 teaspoons of chili garlic sauce or finely chopped green chilies along with the aromatics for a spicy kick.
Use chicken broth and add 1/2 cup of shredded cooked chicken to the soup when you add the corn.
Add 1/4 cup of finely chopped carrots, peas, or mushrooms along with the corn for extra nutrition and texture.
Simply omit the eggs. The soup will still be thick and flavorful. You can add 1/4 cup of silken tofu cubes for extra protein.
Soups are an excellent way to increase your fluid intake. This warm, comforting bowl is not only hydrating but also soothing, especially when you're feeling under the weather.
The addition of eggs provides a good source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health. Garlic and ginger also contribute their own powerful antioxidant and anti-inflammatory properties.
A single serving of this soup contains approximately 185-200 calories, making it a light and satisfying appetizer or meal.
Yes, it's a relatively healthy, low-calorie soup. It provides protein from eggs and fiber from corn. To make it even healthier, use low-sodium broth and low-sodium soy sauce to control the sodium content.
Absolutely. To make it vegan, simply omit the eggs. The soup will still be creamy and delicious due to the creamed corn and cornstarch slurry. For added protein, consider adding small cubes of silken tofu.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling, as it can affect the texture of the egg ribbons.
If the soup is too thin, mix 1 more tablespoon of cornstarch with 2 tablespoons of cold water and slowly stir it into the simmering soup. If it's too thick, simply stir in a little more broth or hot water until it reaches your desired consistency.
Yes, you can use fresh corn. You will need about 1 large cob. For the creamed corn component, you can blend half of the fresh kernels with a little broth until smooth.
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