(4 Serving)
Ingredients :
250 gm, Corn Kernels (Blanched, and divided into two parts)
Half of the blanched corn Kernel should be crushed in a blender.
1 medium size onion, diced
1 teaspoon sesame oil
1 medium carrot- diced
1 bunch of green onion, finely chopped
1 green capsicum -diced
2 medium cloves garlic -minced (about 2 teaspoons)
1 inch of ginger – chopped
1 teaspoon soy sauce, Rice Wine vinegar or White Vinegar, chilli sauce (Red and Green)
1tsp black pepper powder
750 ml vegetable broth
Salt to taste
Corn Starch Slurry to thicken the soup (Optional)
Method:
In a sauce pan, on medium heat add oil and after a minute add corns (Crushed and whole) onion, carrots, garlic and ginger stir for 2 minute and high heat add sauces and vinegar , stir for a minute and now add vegetable broth , salt and pepper . Stir occasionally , add chopped green onions , give a boil to the soup. Simmer for 10 minutes . Soup is ready for serving.
If you like thick soup , add corn starch slurry at the time of boiling of soup.
