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–+ servings

Trini-Style Chinese Corn Soup

Chinese Trinidadian corn soup in a small purple bowl with a spoon
This simple corn soup recipe is a variation on the Chinese Trini-style corn soup that I grew up with. It's easy to make, is dairy-free and can be made vegan.
Prep Time 10 minutes
Cook Time 15 minutes
Serving Size 4

Ingredients

  • 1 cup fresh corn kernals can use frozen or canned corn
  • 1 cup creamed corn
  • 1 cup vegetable or chicken stock
  • ½ cup full-fat coconut milk
  • 1 stalk green onion thinly sliced
  • 1 tsp soy sauce
  • ½ tsp fish sauce
  • 1 tsp toasted sesame oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 egg, beaten
  • 1 diced jalapeno or hot pepper optional

Instructions

  • Add vegetable or chicken stock, creamed corn, corn kernals and coconut milk to a saucepan on medium heat. Bring to a simmer.
  • Stir in seasonings: soy sauce, fish sauce, black pepper, salt and diced jalapeno (if using).
  • Remove from heat and while stirring, stream in the beaten egg to create egg ribbons.
  • Stir in half of the green onions and sesame oil.
  • To serve, top with more green onions. Additional optional toppings: crumbled bacon, toasted sesame seeds.