I make loads of variations of this soup, depending on what’s in the kitchen…it’s a bit like the chicken and sweetcorn soup you get in the Chinese takeaway, albeit vegan, and it takes about 10 minutes.
1.5 litres water
3 heaped tablespoons finely chopped coriander – I used the scrag end, mainly stalks, of a bunch I had left over, but in general you can use a high quantity of stalk and leave most of the leaves for another recipe (something pretty!).
2 or 3 handfuls of frozen sweetcorn.
1 heaped teaspoon shitake flavoured instant bouillon – optional
1 level teaspoon salt or to taste
2-4 level tablespoons cornflour mixed well in a glass of water, depending on how thick you want it.
Bring water to a boil, then add coriander, salt and bouillon, if using. Reduce heat and simmer for 5 minutes. Add sweetcorn and return to a simmer. Stir the cornflour mix – it settles to the bottom of the glass really quickly – and pour into the soup. Stirring constantly, cook until the soup clears and thickens…about 3 or 4 minutes – if you stop stirring, you might end up with frogspawn at the bottom of the pan. Check seasoning and serve.
The easiest way to ‘chop’ the coriander is actually to snip it with a pair of scissors.