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A comforting and creamy Indo-Chinese classic, this soup is a perfect blend of sweet corn, tender vegetables, and savory seasonings. It's a restaurant favorite that's incredibly easy to make at home, ideal as a starter or a light meal.
For 4 servings
Prepare the Corn Base
Sauté Aromatics and Vegetables
Combine and Simmer
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A comforting and creamy Indo-Chinese classic, this soup is a perfect blend of sweet corn, tender vegetables, and savory seasonings. It's a restaurant favorite that's incredibly easy to make at home, ideal as a starter or a light meal.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 158.01 calories per serving with 3.75g of protein, it's a beginner-friendly recipe perfect for appetizer or dinner or lunch or supper or soup.
Season the Soup
Thicken and Finish
Garnish and Serve
Add 1/2 cup of finely shredded boiled chicken along with the vegetables in Step 2. You can also whisk an egg and slowly drizzle it into the simmering soup just before thickening for an egg-drop effect.
Add 1 finely chopped green chili along with the ginger and garlic for a bit of heat. You can also serve with chili vinegar or chili oil on the side.
For a richer, creamier soup without dairy, stir in 2-3 tablespoons of coconut milk or cream at the end, after turning off the heat.
Add 1/2 cup of finely diced firm tofu or crumbled paneer along with the vegetables for a protein boost.
Corn and vegetables like carrots and beans are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
As a broth-based soup with plenty of vegetables, it is low in calories and fat, making it a great choice for weight management or as a light, guilt-free meal.
Sweet corn contains antioxidants like ferulic acid and lutein, which help protect the body's cells from damage caused by free radicals.
Yes, this version of sweet corn soup is quite healthy. It's packed with vegetables, low in fat, and made with a clear vegetable broth. Corn provides fiber and essential nutrients. To make it even healthier, use a low-sodium vegetable broth and be mindful of the added salt and sugar.
One serving of this sweet corn soup (approximately 1.5 cups) contains an estimated 140-160 calories, making it a light and satisfying appetizer or light meal.
Absolutely! Frozen sweet corn kernels work perfectly for this recipe and are often more convenient. There's no need to thaw them before blending or adding them to the soup.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon refrigeration. When reheating, you may need to add a splash of water or broth to reach your desired consistency.
Lumps usually form if the cornstarch slurry is added to the hot soup too quickly or without stirring. To fix it, you can try to break them up with a whisk. For very lumpy soup, you can pass it through a sieve or carefully use an immersion blender for a few seconds.
This recipe is naturally vegan as it uses vegetable oil and broth. To ensure it is gluten-free, use a gluten-free soy sauce (tamari) and check that your vegetable broth is certified gluten-free.