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–+ servings
Sweet corn soup.
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5 from 36 votes

Indo-Chinese Sweet Corn Soup (Instant Pot)

Indo-Chinese sweet corn soup is a popular fusion dish that combines elements of Indian and Chinese cuisine. 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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 137kcal
Author: Shilpa Kerur

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

I have used frozen corn in this recipe. Fresh corn 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 pepper, cabbage, etc.
You can adjust the consistency of the soup by increasing or reducing the amount of cornflour used.
Instead of making corn paste, creamed corn from a tin can also be used. I prefer to make a fresh paste and use it.

Nutrition

Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 743mg | Potassium: 285mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3345IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg