Spicy Sweetcorn and Shrimp Soup

READY IN: 20mins
loof
Recipe by twissis

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* !

Top Review by loof

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!

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)

Directions

  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.

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