About the Recipe
Ingredients
Sweet corn kernels – ½ cup (fresh or frozen)
Mixed vegetables – ½ cup (carrot, beans, cabbage, capsicum – finely chopped)
Water or vegetable stock – 2½ to 3 cups
Cornflour – 1 tbsp (mixed with 2 tbsp water)
Ginger – ½ tsp (grated)
Salt and pepper – to taste
Oil or butter – 1 tsp
Soy sauce – ½ tsp (optional)
Preparation
Sauté aromatics: Heat oil in a pan. Add chilli and ginger. Sauté for 30 seconds.
Cook veggies: Add chopped vegetables and sweet corn. Stir-fry for 2–3 minutes.
Add water/stock: Pour in water or stock. Bring to a boil.
Simmer: Cook for 5–6 minutes until veggies are tender.
Thicken soup: Add cornflour slurry slowly while stirring. Cook for 2 minutes until slightly thick.
Season: Add salt, pepper, and soy sauce if using.
Serve: Garnish with spring onions and serve hot.