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A comforting and creamy Indo-Chinese soup, bursting with the sweetness of corn and a medley of finely chopped vegetables. It's a restaurant-style favorite that's incredibly easy to make at home, perfect for a chilly evening or as a light meal starter.
Prepare the Corn Base
Sauté Aromatics and Vegetables
Simmer the Soup
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A comforting and creamy Indo-Chinese soup, bursting with the sweetness of corn and a medley of finely chopped vegetables. It's a restaurant-style favorite that's incredibly easy to make at home, perfect for a chilly evening or as a light meal starter.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 161.85 calories per serving with 4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Season and Thicken
Garnish and Serve
Add 1/2 cup of finely shredded boiled chicken along with the vegetable broth for a classic Chicken Sweet Corn Soup.
Add 1 teaspoon of chili garlic sauce or a finely chopped green chili along with the ginger and garlic for a spicy kick.
For an egg drop version, slowly drizzle one lightly beaten egg into the simmering soup while stirring continuously, just before turning off the heat.
For a creamier texture, blend about one-third of the finished soup and stir it back into the pot.
Sweet corn is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are important for eye health and protecting the body's cells from oxidative damage.
The carbohydrates in corn provide a readily available source of energy, making this soup a comforting and revitalizing meal.
With a broth base, this soup contributes to your daily fluid intake, helping you stay hydrated. It's also low in calories, making it a great choice for a light meal.
One serving of this homemade Sweet Corn Soup contains approximately 145-160 calories, making it a light and healthy option for an appetizer or a light meal.
Yes, this soup is quite healthy. It's packed with vegetables, low in fat, and provides dietary fiber from the corn. Making it at home allows you to control the amount of sodium and sugar, unlike many restaurant versions.
This recipe is already naturally vegan as it uses vegetable oil and vegetable broth. Just ensure your vegetable broth is certified vegan if you have strict dietary needs.
Absolutely. Canned corn works well. Be sure to drain and rinse it before use to remove excess sodium. You can also use a can of cream-style corn to replace the blended corn paste for a quicker version.
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; you can add a splash of water or broth while reheating on the stovetop or in the microwave.
There are two common reasons. First, ensure you made the cornstarch slurry with cold water. Hot water will cause it to clump. Second, after adding the slurry, the soup needs to be simmered for a minute or two for the starch to activate and thicken the liquid. If it's still too thin, you can make a little more slurry and add it gradually.