If you look at the complete menu for a Chinese meal in our house, then you see sweetcorn soup, spring rolls, and stir fry with either rice or noodles. This was also the standard order when ever we used to go out to eat in Malawi. That used to be the set menu we would get, probably because that was all the vegetarian option that was available. I remember how we used to keep on adding more pepper to the soup because that is what our father did, and then as we got older adding the garnish also just like he did. The chilli in the vinegar gives it an added flavour and depth to the taste especially if you like the slightly tangy and spicy flavours. Just simple tastes and natural flavours, this is what you get from this soup, not to mention the health benefits of the key ingredient itself. Sweet corn is rich in vitamin A & C and folate and magnesium. Cooked sweet corn is said to become rich in antioxidants and believed to help fight cancer and heart disease, however you loose the vitamin C.
I don’t know why I don’t make it with out having the other Chinese dishes, as it is such a quick simple recipe and can be eaten with bread or rice crackers. Oh well will have to try and remember next time I am looking for a healthy filling snack 🙂
I use frozen sweetcorn, however you can use canned or fresh, if using fresh you may need to add extra cooking time.
Preparation time: 5 mins Cooking time: 20 mins Serves: 2
2 cups frozen sweetcorn
2 litres hot water
2 tbsp corn flour
1/2 tsp soy sauce
salt and pepper to taste
1 green chilli finely sliced
1 1/2 tbsp vinegar
1) Boil the water in a kettle, measure the sweet corn and place both in a large heavy bottom pan on a medium heat.
2) Chop the chillies for the garnish and place in a small bowl with the vinegar to absorb the flavours.
2) Place all the remaining ingredients in the pan and let it boil for 15 mins or until the sweetcorn is tender. In a liquidiser or hand held blender blitz a 1/3 of the soup. Return to the stove and cook for a further few minutes, and you are ready to serve.