Hmmm are you wondering 'coriander leaf' in sweet corn soup ??? Trust me its good.
When ever i go to any IndoChinese Restuarant the first thing i order is sweet corn soup.We have a beautiful IndoChinese Restaurant here near our place called Bamboo Garden and they serve two types of sweetcorn soup one is picy andother regular.Usually i will always get this regular one but during my last visit we ordered the spicy one and its regulat soup topped with finely chopped fresh coriande and green chillies and i have to tell i am impressed.So my next step is to try that at home and here is the recipe.
As we are adding green chillies there is no need to add any extra sauce or chilli vinegar to make the soup spicy .The soup is so subtle like regular corn soup but with hint of spicyness from chillies and flavour infused from coriander leaf makes it special.
Why don't you try this recipe,if you go bonkers like me for sweet corn soup and its a quick recipe you can put it all together in 15 min..
If you prefer chicken in the soup poach chicken by my poaching chicken recipe and shred them and add it to the soup.
Cream Style Corn - 1/4 cup
Vegetable stock - 2 cups
Frozen mixed vegetables - 2 to 3 tbsp(mine has carrot,lima,beans,corn,mushroom)
Coriander leaves and green chillies - finely chopped 1 tbsp
Corn starch - 1 tbsp mixed with a tbsp of water
Optional Sauces - soy sauce - 1/4 tsp,chilly sauce - 1/4 tsp,vinegar - 1/4 tsp ( i didn't use any sauce to soup because i like to add it to my soup as my preference when i am having it)
Add corn,vegetable stock ,frozen vegetables in a soup pot and let it come to boil,add salt only if needed as the vegetable stock may have some salt in it.
Once all vegetables are cooked it may take 5 to 7 min,add cornstarch mixture this helps to thicken the sauce.
Finally switch off flame and add coriander leaves and green chillies.
Serve hot .Add sauce if any needed according to your taste.