This recipe is a hybrid between the Chinese-style chicken and sweet corn soup I grew up eating and the Indian-Chinese version of sweet corn vegetable soup (minus the chicken) that I ate on every single trip to India as a child. My version brings the best of both soups – the sweet corn, the chicken as well as the vegetables, so it’s a complete meal with no need for an extra side dish of vegetables to balance the meal out. 

You can customize this soup with your favorite condiments – mine happens to be pickled green chilies which is something that is a must in my opinion and placed at every table at Chinese restaurants across Singapore. I love using the medium hot green chilies found at my local Indian supermarket, but serrano peppers will work too. To make the pickled green chilies, head to this recipe here and use the same proportions of vinegar, sugar and water. Depending on the quantities of chilies you’re pickling, you could reduce the liquid by a quarter.