Indo-Chinese sweet corn soup is a popular fusion dish that combines elements of Indian and Chinese cuisine. This flavorful soup features sweet corn kernels, vegetables, aromatics, and a blend of sauces, resulting in a unique and delicious taste.
This corn soup is a versatile dish that can be enjoyed as an appetizer or a light meal. It can be served warm or chilled, making it suitable for different seasons and preferences.
Why you will love this recipe?
- Fusion of flavors: This recipe combines the best of Indian and Chinese cuisines, resulting in a unique blend of flavors.
- Versatility: The soup can be enjoyed warm during the colder months or chilled as a refreshing cold soup in the summer.
- Easy to prepare: This
Instant Potsweet corn soup recipe is easy to follow and the ingredients are commonly found simple ingredients.
Corn kernels: I have used frozen corn kernels in this recipe.
Stock: I use vegetable stock to make this soup.
See the recipe card for full information on ingredients and quantities.
Step 1: To make the corn paste, Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside (images 1 and 2).
Step 2: Set the
Step 3: Add corn kernels, carrots, and green beans (images 5 and 6).
Step 4: Next, add the sweet corn paste, vegetable stock, and water. Mix well (images 7 and 8).
Step 5: Set the
Step 6: Put the
I have used frozen corn in this recipe. Fresh sweet corn kernels can also be used; however, you may need to adjust the cooking time accordingly.
Add the vegetables of your choice. I added carrots, green beans, spring onion (scallion), and celery. Other vegetables that can be used are mushrooms, bell peppers, cabbage, green peas, etc.
Instead of making corn paste, creamed corn from a tin can also be used. I prefer to make a fresh paste and use it.
I use vegetable stock; however, chicken broth or stock can also be used to make this soup. You can also add chicken breasts and make Indo-Chinese sweet corn chicken soup. Cut the chicken into small pieces and add it along with corn and vegetables before pressure cooking. Also, check out this recipe to make hearty and delicious chicken corn soup.
What to serve with sweet corn soup?
Bread or garlic bread: A warm, crusty bread or garlic bread makes a great accompaniment to sweet corn soup. It can be used for dipping or enjoyed alongside the soup.
Grilled cheese sandwiches: Grilled cheese sandwiches are a classic comfort food that pairs well with soup. You can make them with any type of cheese you like, or you can make this delicious paneer sandwich.
Indo-Chinese corn soup differs from regular corn soup in terms of flavor and seasoning. While regular sweet corn soup is typically creamier and more focused on the natural sweetness of corn, Indo-Chinese sweet corn soup incorporates elements of Indian and Chinese cuisines, resulting in a bolder and more complex taste. It often includes ingredients like ginger, garlic, soy sauce, vinegar, and chili sauce, creating a fusion of tangy, spicy, and sweet flavors that sets it apart from the milder regular version.
Yes, this delicious sweet corn soup can be served both warm and cold, depending on personal preference and the season. It is commonly enjoyed as a warm and comforting soup during colder months. However, it can also be chilled and served as a refreshing cold soup during warmer months, offering a light and cooling option. The versatility of this soup allows it to be enjoyed at various temperatures, making it suitable for different seasons and individual preferences.
Leftovers of corn soup can be stored in an airtight container in the refrigerator for 5 days or in the freezer for 3 months. To reheat, thaw frozen soup in the refrigerator overnight and then warm it on the stovetop or in the microwave, stirring occasionally until heated through. Adjust the consistency of the soup if it thickens by adding stock or broth.
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Indo-Chinese Sweet Corn Soup (Instant Pot)
- 1½ cups corn kernels
- 1 tablespoon oil
- 4 cloves garlic finely chopped
- ½ inch ginger minced or finely chopped
- 1 green chili finely chopped
- ½ cup celery finely chopped
- ½ cup green onions finely chopped (plus extra for garnish)
- ½ cup carrots finely chopped
- ½ cup green beans finely chopped
- 2 cups vegetable stock
- 2 cups water
- 1 tablespoon vinegar
- ½ teaspoon soy sauce
- ½ teaspoon chili sauce
- ½ teaspoon pepper powder
- Salt to taste
To make corn paste
- ½ cup corn kernels
- ¼ cup water
To make cornstarch slurry
- 1 tablespoon corn starch
- ¼ cup water
- To make the corn paste, Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside.
- Set the Instant Pot in saute mode and add oil.
- Add onion, celery, ginger, garlic, and spring onion. Saute for one minute.
- Add corn kernels, carrots, green beans, and salt.
- Add vegetable stock and water. Mix well.
- Set the Instant Pot to pressure cook mode for 3 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Meanwhile, make the cornstarch slurry. Combine cornstarch and water in a small bowl and mix well making sure there are no lumps.
- Put the Instant Pot back to saute mode.
- Add the slurry to the IP and mix well.
- Add vinegar, soy sauce, chili sauce, and pepper.
- Mix well and let the IP be in saute mode for 3 minutes.
- Garnish with green onions and serve.
Check out this sauerkraut soup recipe by Matej.