Sweetcorn Soup with Chilli Vinegar

Name: Sweetcorn Soup with Chilli Vinegar
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 400 g fresh, frozen or tinned sweetcorn; 2 eggs; 400 g fresh, frozen or tinned sweetcorn; 400 g fresh, frozen or tinned sweetcorn; ½ tsp ground white pepper, or to taste; 1 tsp fine salt, or to taste; 3 tbsp cornflour; 5 tbsp cold water; 2 fresh chillies, finely sliced; 1.3 litres vegetable or chicken stock; 1.3 litres vegetable or chicken stock; 4 tbsp rice wine vinegar; 1 tsp caster sugar; 1 tsp sesame oil per serving; 1 tsp light soy sauce per serving; 2 spring onions, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
15 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This delicious Indo-Chinese staple has thin shreds of egg running through the soup, hence the name it can also be referred to by: egg drop soup. The chilli vinegar dressing gives it that extra kick and the whole dish only takes minutes to prepare and cook – perfect when you are after a nourishing meal quickly.

Ingredients

For the dressing

2 fresh chillies, finely sliced
4 tbsp rice wine vinegar
1 tsp

Asia
India
China
Lunch
Soup
Vegetarian

Method

Begin by placing the chillies, vinegar and sugar in a small bowl. Mix well to dissolve the sugar and then set aside.
Heat the stock in a pan, then add the sweetcorn and simmer gently for 5 minutes. Use a handheld blender to partially blend the soup, leaving some of the sweetcorn whole to add texture.
Crack the eggs into a small bowl, whisk and then se