Recipe : Chinese corn soup

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Usually, we eat corn on the cob or corn in a cup and that’s about all we do with corn. However, I have tasted some very nice soup made with corn and thought it will be great to make them myself.

So, what I did was to use one corn, one carrot, a few pips of garlic and some pork ribs.

Boil them for a while so that the ribs become soft. And I have this very fragrant corn soup.

The soup is a bit oily because the pork ribs are meant for cooking and not for making soup. If you are planning to make soup, ask the butcher for 'leng kut' or where the spine is. This has more bones than meat and make better soup. However, if you are planning to cook pork ribs, ask for 'pai kut' or those nice rack of pork ribs. These meats have more fats and oiler but makes better dishes with softer meat.

Overall, the corn soup is nice but my son said it taste 'foreign' because he is so used to eating corn on the cob.

Posted by lilian on March 12th, 2007 under Food, Recipe

4 Responses to “Recipe : Chinese corn soup”

slau Says:
March 13th, 2007 at 7:48 am
If you take out the pork and garlic, put in big onions, tomatoes, celery and the ‘taugeh with the big head’, it makes a very nice vegetarian ABC soup.
shooi Says:
March 13th, 2007 at 10:49 am
When i cook corn soup, i will use a knife and cut slits on the corns, one line for each kernel so that more of the corn’s flavour can seep into the soup.
faichai Says:
March 14th, 2007 at 9:24 pm
ahh. i like corn soup. to me, it is good even without the carrots. very sweet.
Charmaine Says:
April 18th, 2008 at 7:28 pm
One method to get rid of the oil it to par-boil the pork ribs 1st and then pour away the water. Add more water, corn etc.

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