• 6 cups chicken stock
• 1/2 cup tomato ketchup
• 1/2 sweet corn, blended
• 1 egg
• 4 tbsp tomato paste
• 4 tbsp cornflour
• 2 tbsp coriander leaves
• 1 tbsp sugar
• 1/4 tsp white pepper
• 1 tsp salt

Heat chicken stock in a deep skillet or wok. Add sugar, tomato ketchup and tomato paste. Bring to a boil and let it simmer for 10 minutes.

Add blended corn and cook for 5 minutes.
Season with salt and white pepper.

Dissolve cornflour in little water then pour this paste into the skillet. Keep stirring.

Cook for 2-3 minutes or until soup is thickened.
Lastly add beaten egg and mix well.

Garnish with coriander leaves.
Take it out in a soup bowl.

Tomato Corn Soup is ready now.
Serve immediately.

by Pak101.com (few years ago!) / 1233 views