This is one of the soup that I usually order when I go to any restaurants..Sweet corn and Hot and sour soups are my favorite soups...This is a heart healthy soup and really delicious..If you are pure vegetarian,you could skip the chicken in this dish and make it only with vegetables...and also you could substitute chicken stock with vegetable stock or water...Usually they use cream style sweetcorn for this soup,since I don’t have that I just pureed fresh sweetcorn kernels by adding some water...This is so much healthy and easy too...This don’t make any difference in taste..The best complements for this dish is chilli vinegar,for making it chop up some chillies and put them in a cup of vinegar..You could store this in fridge and use it as a complement for any Chinese dish


  • Sweet Corn-1 cup pureed(I used fresh,you could use frozen)

  • Carrot- ½ cup chopped finely

  • Capsicum- ½ cup chopped

  • Cabbage- ½ cup chopped

  • Baby corn -2 chopped

  • Chicken-1 cup chopped

  • Green chilli-2 sliced

  • Ginger-1 tblspn minced

  • Garlic-1 tblspn minced

  • Salt to taste

  • Sugar-1 tsp

  • Pepper-1 tsp

  • Soya sauce-1 tblpsn

  • Vinegar-1 tblspn

  • Chicken stock-2 cup

  • Cornstarch slurry-2 tblspn(1 tblpsn cornflour mixed with 2 tblpsn water)


  • 1.

    Heat oil in a kadai and fry sliced chicken pieces until cooked.

  • 2.

    Add in all veggies,ginger,garlic and mix well.Season with salt and sugar.

  • 3.

    Add green chilli and stock.Let this come to a boil.

  • 4.

    Add in sweetcorn puree and mix well.Let this cook for 10 min.Add in cornstarch slurry and mix well.

  • 5.

    Season with pepper.Serve hot.

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Posted by Charlie15Report
If I used a can of creamed sweetcorn, how large of a can would I need?