This soup is a twist on traditional corn soup. It is very common to see soups like this on restaurant menus in India. Instead of just salt and pepper, we will also use grated ginger and green chilli. In addition to this, we will add some noodles, to give the soup a heartier feel. I am choosing to use vermicelli noodles, however, you may also use Asian style dinner noodles. This is a great dish to pick you up after a long day!
- 9 cups water
- 1 cup milk
- 2 ½ cup peaches and cream corn kernels
- 1 heaping tbsp salt
- ¾ tsp grated ginger
- ½ tsp grated green chilli
- 1 ½ tbsp corn starch
- pinch black pepper
- 3 spirals vermicelli noodles
- Using a food processor or chopper, blend the corn kernels. You can buy a bag of frozen corn kernels from the grocery store. If you cannot find peaches and cream corn kernels, any will do, but peaches and cream would be better because of its natural sweetness.
- Boil the water.
- Once boiling, add the blended corn, ginger, green chilli and salt. Keep the stove on high until boiling, once boiling turn the stove down to medium and allow it to simmer for 10 minutes.
- In a bowl, mix the milk and cornstarch. Ensure that no lumps remain.
- Add in the milk and cornstarch mixture.
- Turn the stove on high and until the soup is boiling. Now turn the stove down back to medium and allow it to simmer for another 10 minutes.
- Add the pepper and noodles. Using your hands crush each spiral as you add it in.
- Mix and allow the soup to simmer on medium for another 10 minutes. Be sure to stir occasionally so that the noodles do not stick.