Heat a wok, add cream style sweetcorn, vegetable stock and stir. Add cabbage, carrot, boiled corn and stir to mix well. Cook for two to three minutes. Blend cornflour in a little vegetable stock or water and set aside. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix. Add the blended cornflour and cook till the soup thickens. Garnish with spring onion greens and serve piping hot.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
Sweet Corn , cream style150 grams
Sweet corn kernels, boiled 1/2 cup
Vegetable stock 4-5 cups
Cabbage, finely chopped 1/4 small
Carrot, finely chopped 1/4 medium
Cornflour/ corn starch 3 tablespoons
Sugar 1/2 tablespoon
Salt to taste
White pepper powder 1/4 teaspoon
Spring onion greens, chopped 1
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