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- 3 cups stock or 1 bouillon cube
- Cream of corn, canned- use 3/4 th of 14 oz can
- Corn starch- 1 tbsp (dissolved in 1 tbsp cold water)
- Rice Vinegar- 1/2 tbsp
- Soy Sauce, low sodium- 1 tbsp
- Ground Pepper- 1/2 tsp
- Cilantro, chopped- 1/4 cup
- Egg, beaten- 1
Instruction
- In a large pot, heat the chicken stock.
- If you are using bouillon cube, add the cube in 2 1/2 cups water and heat it stirring to dissolve the cube.
- Add cream of corn to the chicken stock and combine well.
- If you only have whole kernel corn (canned), puree this in some water to make it into a cream.
- Use only 3/4 of the 14 oz can, if you use too much cream of corn the soup will have a sweet taste.
- Now, add the cooked shrimp to the pot and cook for 3 minutes.
- In a small bowl, dissolve 1 tbsp corn starch in 1 tbsp cold water.
- Add the dissolved corn starch to the soup and keep stirring.
- Add the soy sauce, ground pepper & rice vinegar.
- Taste and add salt if needed.
- Add cilantro to the soup, combine well.
- In a bowl, beat the egg well using a fork.
- Increase the heat to medium-high and let the soup come to a rolling boil.
- Slowly add the beaten egg and keep stirring the soup till the egg forms into threads.
- If you don’t stir the soup while adding the egg, you won’t get the thread shape instead lumps will be formed.
- Combine well and remove the pan from the heat.
- Ladle into soup bowls and enjoy when it is still warm.
- If you want more spice, sprinkle ground pepper while having it.
- Shrimp small, cooked- 20
- Chicken stock (low sodium) or Bouillon cube- 3 cups stock or 1 bouillon cube
- Cream of corn, canned- use ¾ th of 14 oz can
- Corn starch- 1 tbsp dissolved in 1 tbsp cold water
- Rice Vinegar- ½ tbsp
- Soy Sauce, low sodium- 1 tbsp
- Ground black pepper- ½ tsp
- Cilantro, chopped- ¼ cup
- Egg beaten- 1
- In a large pot, heat the chicken stock.
- If you are using bouillon cube, add the cube in 3 cups water and heat it stirring to dissolve the cube.
- Add cream of corn to the chicken stock and combine well.
- If you only have whole kernel corn (canned), puree this in little water to make it into a cream.
- Use only ¾ of the 14 oz can, if too much cream of corn is added the soup will have a sweet taste.
- Now, add the cooked shrimp to the pot and cook for 3 minutes.
- In a small bowl, dissolve 1 tbsp corn starch in 1 tbsp cold water.
- Add the dissolved corn starch to the soup and keep stirring.
- Add the soy sauce, ground pepper & rice vinegar.
- Add cilantro to the soup, combine well.
- In a bowl, beat the egg well using a fork.
- Increase the heat to medium-high and let the soup come to a rolling boil.
- Slowly add the beaten egg and keep stirring the soup till the egg turn into threads.
- If you don't stir the soup while adding the egg, you won't get the thread shape instead lumps will be formed.
- Combine well and remove the pot from the heat.
- Ladle into soup bowls and enjoy when it is still warm.
- If you want more spice, sprinkle ground black pepper while having it.
- Enjoy!
