Chicken Sweet Corn Soup

Sweet corn soup is the soup that Indian children fall in love with at Chinese restaurants and then spend years trying to recreate at home. The formula is deceptively simple: good chicken stock, sweet corn, shredded chicken, and a cornflour slurry that transforms everything into a glossy, coating consistency that clings to the spoon. The difficulty is in the balance -- too much cornflour and it becomes glue, too little and it's watery stock.

The secret is the cornflour slurry technique. Mix the cornflour with cold water until smooth, then drizzle it into the simmering soup with one hand while stirring constantly with the other. The thickening happens fast -- within 60-90 seconds the soup transforms from thin to silky. Stop adding slurry when you can see a clear trail behind the spoon: that's the right consistency.

Fresh sweet corn gives the best flavour, but frozen works perfectly well and canned works in a pinch -- drain and rinse canned corn before using. The soup is naturally mild and slightly sweet, making it popular with children. For adults who want a bit more edge, add a teaspoon of chilli sauce or a dash of white pepper at the end. Serve immediately: the soup will continue to thicken as it cools.