Heat a pan add 2 cups of water, crushed sweet corn, chopped green chillies and ginger and bring it to a boil. Now turn the heat to medium and let it boil for 3-4 minutes and keep on skimming on the top.

Then add sweet corn kernels, carrots, beans and salt, and cook on low flame for 4-5 minutes.

Now add corn starch slurry and mix it well then add lemon juice mix properly and cook until starts to thicken.

Now mix egg and little water in a bowl, then start pouring it from a height into the soup and stirring continuously and cook another 2-3 minutes. Now switch off the flame.

Egg drop sweet corn soup is ready to serve.