STREAMING NOW: Eden Eats

Spicy Sweetcorn and Shrimp Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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* !”
READY IN:
20mins
SERVES:
4
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: