Ingredients
1 cup tender corn kernels or
1 cup sweet corn cream style canned
1 carrot finely chopped
1 tbsp. cabbage chopped
1 spring onion finely chopped
1/2 tsp. sugar
1/2 tsp. green chilli sauce
1/2 tsp. soya sauce
1 tbsp. corn flour
4 cups water
Method
- If you are using fresh corn, then pressure cook till tender.
- Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.
- Add water, salt, sugar, vegetables and chilli sauce.
- Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.
- Keep stirring till the soup is thick and clear.
- Stir in the soya sauce and take off fire.
- Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.
Making time: 15 minutes (excluding pressure cooking time)
Makes: 4 bowls
Soup's Index
