Veg. Sweet Corn Soup

Hurricane Irene has begun to rear its ugly head in Delaware. Many parts of the East coast have already been hit.  People are on a lockdown at their homes with lots of water and non-perishable foods. But in this wet and dreary weather, I find comfort in something hot and spicy - like this Indian n Chinese fusion food - Sweet Corn Veg Soup.  You will be surely be slurping this dish till the end...

Ingredients and Method:

2 chicken bouillon cubes

2 cups of water

1/2 egg, beaten

Salt/Black pepper

16oz can cream sweet corn

1 serrano pepper, very finely chopped

1 tbsp ginger, very finely chopped

1 tbsp garlic, very finely chopped

1.5 tsp cornstarch

1/2 tsp soy sauce

1 tsp vinegar

1. Heat oil in a pot.  Turn the flame to low. Add the garlic, ginger, and green chilli. Sautee till aromatic without burning.

2. Add the creamed corn and stir. Let cook for 2 minutes.

3. Add water and chicken bouillon cubes. (Skip the cubes if vegetarian. Alternatively you can add veg broth)

4. Let come to a boil.

5. Add the soy sauce and vinegar. Cook for another 2 minutes.

6. Add the egg very slowly. While adding the egg in a thin stream, whisk the egg around with a fork (in the pot) with you other hand. 

7.  Take about 2 to 3 tbsp of water. Add cornstarch and whisk well. There should be no clumps. Add to the pot and mix well. The soup will thicken.

7. Let cook for another few minutes.

Serve hot. Makes about 4 medium size servings.