It is the year of the rabbit and the the celebrations for the Chinese new year are still ongoing. It made me think of all the delicious Chinese food and I thought of making one of my all time favorite Chinese soups. ( I am not sure if it is authentic Chinese but it is definitely Indian Chinese!) Sweet corn soup! It is simple to make and really tasty.
2 cans of cream style corn
4 carrots (cubed)
1/2 cup each of red and green bell peppers
5-6 scallions (greens and white separately chopped)
11/2 tbsp finely chopped ginger
1/2 cup diced mushrooms
2-3 cups vegetable stock or water
white pepper and salt to taste
2-3 tbsp vinegar
1tbsp soy sauce
2 tbsp corn flour mixed with a little water
1/2 tbsp toasted sesame oil (optional)
a few green chillies (for chili vinegar)
Heat some peanut oil in a pot and cook ginger and scallion whites for a few seconds. Add the chopped carrots and stir well. After a minute add the vegetable stock or water and the cream style corn. Add more water if needed and bring it to a boil. Now mix in the corn flour paste, add the pepper and salt. Let it boil for a few minutes. Pour the vinegar, sesame oil and soy sauce and turn off the heat. Add the rest of the vegetables and cover the pot with a lid. Just before serving garnish with scallion greens and cilantro. I like to add a little chili vinegar in mine which is just green chillies and vinegar.