Shrimp Sweet Corn Soup – Indo Chinese Soup

Welcoming Fall with this hot soup…

Any day any time I prefer shrimp over chicken or any other meat. One of my favorite soups has been sweet corn chicken soup, and yes only Ind0-Chinese restaurants serve this soup. This doesn’t mean that you cannot make it in your kitchen. Here is the recipe for Sweet Corn Chicken Soup – one of the most popular recipes on my blog. Go ahead and make it, it tastes delicious. I have made this soup quite a few times, yet not tired of it.

Last Friday being a rainy day, as soon as I came home I got into the kitchen to make a soup. I had shrimp, cream of corn and I wasn’t reluctant to combine them into a soup. One bowl of this hot soup and I felt so good. Honestly, this tasted better than the chicken version of the soup and my hubby agreed with this.  If you are a shrimp lover like me, you will turn into a die hard fan of this soup.

Happy Fall everyone!

Shrimp Sweet Corn Soup

  • Serves: 4 people
  • Preparation time: 15 minutes

Ingredients:

  • Shrimp small, cooked- 20
  • Chicken stock (low sodium) or Bouillon cube- 2 1/2 cups stock or 1 bouillon cube
  • Cream of corn, canned- use 3/4 th of 14 oz can
  • Corn starch-  1tbsp
  • Rice Vinegar- 1/2 tbsp
  • Soy Sauce, low sodium- 1 tbsp
  • Ground Pepper- 1/4 tsp
  • Cilantro, chopped- 2 handful
  • Egg beaten- 1

Instruction

  1. In a large pot, heat the chicken stock.
  2. If you are using bouillon cube, put the cube in 2 1/2 cups water and heat it stirring to dissolve the cube.
  3. Add cream of corn into the chicken stock and combine it well.
  4. If you only have whole kernel corn (canned), puree this in little water to make it into a cream.
  5. Use only 3/4 of the 14 oz can, if you use too much cream of corn the soup will have a sweet taste.
  6. Now, add the cooked shrimp into the pot and cook it for 3 minutes.
  7. In a small bowl, dissolve the corn starch in 1/2 tbsp rice vinegar.
  8. Add the dissolved corn starch into the soup and keep stirring.
  9. Add the soy sauce and ground pepper to it.
  10. Taste and add salt if needed.
  11. Add cilantro to the soup, combine.
  12. In a bowl, beat the egg well.
  13. Increase the heat to medium high and let the soup come to a boil.
  14. Slowly add the beaten egg and keep stirring the soup till the egg forms into threads.
  15. If you don’t stir the soup while adding the egg, you won’t get the thread shape instead lumps of cooked egg will form.
  16. Combine well and remove from the heat.
  17. Ladle into soup bowls and enjoy it when it is still warm.
  18. If you want more spice, sprinkle ground pepper while having it.

 

Shrimp Sweet Corn Soup - Indo Chinese Soup
Serves: 4 people
 
Ingredients
  • Shrimp small, cooked- 20
  • Chicken stock (low sodium) or Bouillon cube- 2½ cups stock or 1 bouillon cube
  • Cream of corn, canned- use ¾ th of 14 oz can
  • Corn starch- 1tbsp
  • Rice Vinegar- ½ tbsp
  • Soy Sauce, low sodium- 1 tbsp
  • Ground Pepper- ¼ tsp
  • Cilantro, chopped- 2 handful
  • Egg beaten- 1
Instructions
  1. In a large pot, heat the chicken stock.
  2. If you are using bouillon cube, put the cube in 2½ cups water and heat it stirring to dissolve the cube.
  3. Add cream of corn into the chicken stock and combine it well.
  4. If you only have whole kernel corn (canned), puree this in little water to make it into a cream.
  5. Use only ¾ of the 14 oz can, if you use too much cream of corn the soup will have a sweet taste.
  6. Now, add the cooked shrimp into the pot and cook it for 3 minutes.
  7. In a small bowl, dissolve the corn starch in ½ tbsp rice vinegar.
  8. Add the dissolved corn starch into the soup and keep stirring.
  9. Add the soy sauce and ground pepper to it.
  10. Taste and add salt if needed.
  11. Add cilantro to the soup, combine.
  12. In a bowl, beat the egg well.
  13. Increase the heat to medium high and let the soup come to a boil.
  14. Slowly add the beaten egg and keep stirring the soup till the egg forms into threads.
  15. If you don't stir the soup while adding the egg, you won't get the thread shape instead lumps of cooked egg will form.
  16. Combine well and remove from the heat.
  17. Ladle into soup bowls and enjoy it when it is still warm.
  18. If you want more spice, sprinkle ground pepper while having it.

Facebook Comments

Leave A Response