Fwd: Sweet Corn Soup

Salil's Sweet Corn Soup (perfected by Avani)
This is a quintessential star of an Indian Chinese meal and needless to say we love it.  The soup is garnished with a liberal drop of soy sauce, chilli sauce ( the Indian version is usually made with green
chillies) and chopped green chillies in vinegar.

1 can (15 oz) cream style sweet corn
1 can (15 oz) white corn
2-3 cups chicken stock/ vegetable stock or water
1 teaspoon grated ginger
pinch of salt
pinch of black pepper
3/4 cup mixture of finelly chopped carrots and bell peppers
1/3 lb boneless ckinless chicken breast cut into thin stripes (optional)
1 egg - lightly beaten (optional)
1-2 tsp corn starch
Finely chopped green onions for granish

In a sauce pan, mix both the cans of corn, stock, ginger, salt and put
it on a low flame.  Stir the mixture and let it heat slowly without
coming to a boil.  Add chicken and vegetables to the soup and let it
heat slowly untill the chicken cooks up which should take about 7-8
minutes.  (Vegetables can be added at a later stage depending on the
desired rawness). At this stage, you can adjust the thickness of the
soup with additional stock/ water and add the corn starch dissloved in
water to bring it all together.  Once the soup has come to a gentle
boil, add the beaten egg with the help of a fork to make thin, long
egg filaments. Season with green onions/ green chilli vinegar/ chilli
sauce/ soy sauce/ freshly ground black pepper.