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Indo-Chinese Sweet Corn Soup

Name: Indo-Chinese Sweet Corn Soup
Total time: 20 min
Yield: Serves 4
Cuisine: India
Ingredients: 2 ears Corn; 1 tbsp Chicken Bouillon; 1 Egg; 2 tbsp Potato Starch; 1 clove Garlic; 1 tsp Soy Sauce; 1/2 tsp Salt; to taste Black Pepper

Soup

⏱ 20 min

👥 Serves 4

Difficulty ⭐

Sweet corn simmered into a thick, silky soup — a staple starter at Indo-Chinese restaurants.

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📖 The Story Behind This Dish

One of the few gentle dishes in an otherwise fiery Indo-Chinese repertoire. A Chinese-style thickened soup enriched with corn's sweetness and softly beaten egg — a family-friendly starter.

🌆 Where it's eaten: A go-to starter soup, ordered before the main dishes at restaurants.

🥕 Ingredients (serves 4)

Corn 2 ears
Chicken Bouillon 1 tbsp
Egg 1
Potato Starch 2 tbsp
Garlic 1 clove
Soy Sauce 1 tsp
Salt 1/2 tsp
Black Pepper to taste

👩‍🍳 Instructions

Cut the kernels off the corn cobs and roughly crush half of them with a blender or mortar.
Heat oil in a pot and fry the minced garlic until fragrant.
Add 600ml water and the chicken bouillon and bring to a boil.
Add the crushed and whole corn kernels and simmer for 5 minutes.
Thicken with a potato starch slurry, then drizzle in the beaten egg in a thin stream.
Season with soy sauce, salt, and pepper to finish.

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