INGREDIENTS:

1 cup tender corn kernels or
1 cup sweet corn cream style canned
1 carrot finely chopped
1 tbsp. cabbage chopped
1 spring onion finely chopped
1/2 tsp. sugar
1/2 tsp. green chilli sauce
1/2 tsp. soya sauce
1 tbsp. corn flour
4 cups water

DIRECTIONS:

If you are using fresh corn, then pressure cook till tender.
Take the corn in a deep pan. Mix the corn flour in 1/2 cup water.
Add water, salt, sugar, vegetables and chilli sauce.
Mix well and put to boil. Once boiling, add corn flour paste and stir continuously.
Keep stirring till the soup is thick and clear.
Stir in the soya sauce and take off fire.
Serve steaming hot with garlic rolls and more chilli sauce or chillies in vinegar.

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