Indo Chinese sweet corn with chili vinegarSoup
Soup
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a medium heavy pot add the can of creamed corn and whole corn kernels.
  2. Add the broth to the pot and give it a good stir. Bring the soup to a boil on medium high heat.
  3. Once the soup has come up to a boil, lower the heat and let it simmer for 5-7 minutes
  4. In a small bowl add the vinegar and chilies. Stir well and keep aside.
  5. Add the soy sauce and chili paste to the soup. Stir well and let it simmer for another 2 minutes.
  6. Add the corn starch mixture to the soup, stir continuously for a minute till the soup has thickened on low to medium heat.
  7. Slowly add the beaten egg mixture to the soup and continuously stir. Make sure the heat is on low while doing this. If the heat is too high the eggs will scramble instead of forming silky threads.
  8. Season the soup with salt and pepper, give it a taste, adjust seasoning to your liking.
  9. Turn the heat off, pour the soup into bowls garnish with green onions, season with a little more pepper, and stir in some chili vinegar.
  10. Serve immediately and enjoy!
Recipe Notes

Notes: Traditionally white pepper is used in the soup, but I prefer black pepper.

If you like the soup to be thicker just add more corn starch.