Spicy Sweetcorn and Shrimp Soup
photo by loof751
- Ready In:
- 1⁄2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
- 2 spring onions (thinly sliced)
- 1 garlic clove (crushed)
- 2 1⁄2 cups chicken stock
- 1 (15 ounce) can sweet cream-style corn
- 1 1⁄4 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)
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- 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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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.
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!
RECIPE SUBMITTED BY
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)