Spicy Sweetcorn and Shrimp Soup

Total Time
Prep 10 mins
Cook 10 mins

From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !

Ingredients Nutrition

  • 12 teaspoon sesame oil or 12 teaspoon sunflower oil
  • 2 spring onions (thinly sliced)
  • 1 garlic clove (crushed)
  • 2 12 cups chicken stock
  • 1 (15 ounce) cansweet cream-style corn
  • 1 14 cups baby shrimp (cooked & see note below pls)
  • 1 teaspoon green chili paste (optional) or 1 teaspoon chili sauce (optional)
  • salt and black pepper (to taste pref)
  • fresh coriander leaves (garnish) (optional)


  1. Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
  2. Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
  3. Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
  4. NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
  5. COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
Most Helpful

5 5

What a great recipe! I needed a quick and satisfying meal after a day of holiday shopping and this soup was stove-to-table in 15 minutes! I used Thai garlic chili paste and the spiciness was great with the sweet corn and shrimp. Thanks for sharing the recipe!

5 5

This soup fit the bill tonight! Had to work till almost 10 pm, and had to have something quick to throw together for dinner.....this worked wonderfully. I didn't have green chili paste, so I used some green chili sauce...."Hot and Horny Green Jalapeno Sauce"! The sweetness of the corn contrasted nicely with the heat from the chili sauce. I'm a fire-eater, so next time I'll add more chili sauce. I think this would make 4 nice appetizer servings, but don't think it would make 4 full course servings. I got 2 1/2 to 3 servings out of this recipe. Made for Football Tag week 9, 2010.

5 5

What a quick and yummy soup! I made this for lunch today, and we got 3 nice sized portions. It took no time to throw together, and it still had plenty of flavour. I didn't have any green chili paste, so I used 3 teaspoons of chili sauce and some freshly chopped red chilies. This is a definite keeper for us. Thanks Twissis!