Asian-Style Corn and Vegetable Soup


This is a little something I whipped up last night for dinner. It looks a bit like vomit but i promise it’s delicious! It’s great as an entrée or as a main, and super quick and easy to make – perfect for busy people or beginner cooks. It also freezes relatively well so great to cook in bulk.

This dish in particular is a hybrid inspired by two dishes commonly found in Asian cuisine: chicken and sweet corn soup, and Asian hot pot (‘lau’ in Vietnamese). Lau is traditionally a communal dish, with a big pot of boiling broth in the middle of the table. Diners then put whatever meat (usually seafood), tofu, noodles or vegetables they like until cooked, then that is quickly taken out to be consumed and replaced by more raw stuff. The nature of the dish therefore is quick-cooking food for a high turnover rate, hence why this is so quick to make.

It’s great because you can throw however much you want of whatever you want into this and it still turns out amazing. Unfortunately, because of this I don’t have exact quantities for a recipe, but I’ll try my best for the sake of this post, haha. This particular version is vegan (I had vegetarian guests over for dinner last night), but would go amazingly with chicken (poached beforehand and shredded) or seafood (thrown in raw).

Corn and Vegetable Soup
Serves ~4


~3 cups chicken/vegetable stock (I used water and 2x Massels chicken style stock cubes)
1/2 brown onion, finely chopped (optional)
1 400g can of creamed corn
1 cup baby corn, chopped to desired length
1/2 bunch bok choy, chopped to desired size
1/2 broccoli, chopped
100g enoki mushrooms
1 cup button mushrooms, chopped finely
1 tbsp corn flour (optional)
Salt and pepper, to taste
Coriander/cilantro, as a garnish


1. Bring stock to boil. Chuck in onion and stir through.

2. Stir through creamed corn and bring back to boil.

3. Stir through remaining ingredients and allow to cook. This should take all of 2 minutes to cook everything.

4. At this point you can either take off the heat and serve, or you can stir through the corn flour mixed with a tbsp of cold water if you want a thicker broth. You can also crack and mix through an egg for a non-vegan version (be sure to break and stir the egg so the yolk will mix into the soup and the white makes little ribbons throughout the broth).

5. Serve topped with finely chopped coriander/cilantro and generous helpings of salt and pepper.


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