{"id":9267,"date":"2011-10-02T13:59:36","date_gmt":"2011-10-02T17:59:36","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=9267"},"modified":"2021-08-30T00:02:10","modified_gmt":"2021-08-30T04:02:10","slug":"shrimp-sweet-corn-soup-indo-chinese-soup","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/shrimp-sweet-corn-soup-indo-chinese-soup\/","title":{"rendered":"Shrimp Sweet Corn Soup &#8211; Indo Chinese Soup"},"content":{"rendered":"<p><a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-sweet-corn-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9270\" title=\"Shrimp-sweet corn soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-sweet-corn-soup.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-sweet-corn-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-sweet-corn-soup-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p>Welcoming Fall with this hot soup&#8230;<\/p>\n<p>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&#8217;t mean that you cannot make it in your kitchen. Here is the recipe for <a href=\"http:\/\/www.thasneen.com\/cooking\/sweet-corn-chicken-soup\/\" target=\"_blank\" rel=\"noopener\">Sweet Corn Chicken Soup<\/a>\u00a0&#8211;\u00a0one of the most popular recipes on my blog. Go ahead and make it, it tastes delicious.\u00a0I have made this soup quite a few times, yet not tired of it.<\/p>\n<p>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&#8217;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. \u00a0If you are a shrimp lover like me, you will turn into a die hard fan of this soup.<\/p>\n<p><strong>Happy Fall everyone!<\/strong><\/p>\n<p><strong>Shrimp Sweet Corn Soup<\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-sweet-corn-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9271\" title=\"shrimp sweet corn soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-sweet-corn-soup.jpg\" alt=\"\" width=\"475\" height=\"568\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-sweet-corn-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/shrimp-sweet-corn-soup-167x200.jpg 167w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<ul>\n<li>Serves: 4 people<\/li>\n<li>Preparation time: 15 minutes<\/li>\n<\/ul>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Shrimp small, cooked- 20<\/li>\n<li>Chicken stock (low sodium) or Bouillon cube- 3 cups stock or 1 bouillon cube<\/li>\n<li>Cream of corn, canned- use 3\/4 th of 14 oz can<\/li>\n<li>Corn starch- \u00a01 tbsp (dissolved in 1 tbsp cold water)<\/li>\n<li>Rice Vinegar- 1\/2 tbsp<\/li>\n<li>Soy Sauce, low sodium- 1 tbsp<\/li>\n<li>Ground Pepper- 1\/2 tsp<\/li>\n<li>Cilantro, chopped- 1\/4 cup<\/li>\n<li>Egg, beaten- 1<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ol>\n<li>In a large pot, heat the chicken stock.<\/li>\n<li>If you are using bouillon cube, add the cube in 2 1\/2 cups water and heat it stirring to dissolve the cube.<\/li>\n<li>Add cream of corn to the chicken stock and combine well.<\/li>\n<li>If you only have whole kernel corn (canned), puree this in some water to make it into a cream.<\/li>\n<li>Use only 3\/4 of the 14 oz can, if you use too much cream of corn the soup will have a sweet taste.<\/li>\n<li>Now, add the cooked shrimp to the pot and cook for 3 minutes.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9272\" title=\"making shrimp sweet corn soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>In a small bowl, dissolve 1 tbsp corn starch in 1 tbsp cold water.<\/li>\n<li>Add the dissolved corn starch to the soup and keep stirring.<\/li>\n<li>Add the soy sauce, ground pepper &amp; rice vinegar.<\/li>\n<li>Taste and add salt if needed.<\/li>\n<li>Add cilantro to the soup, combine well.<\/li>\n<li>In a bowl, beat the egg well using a fork.<\/li>\n<li>Increase the heat to medium-high and let the soup come to a rolling boil.<\/li>\n<li>Slowly add the beaten egg and keep\u00a0stirring\u00a0the soup till the egg forms into threads.<a href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9273\" title=\"making shrimp-sweet corn soup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/making-shrimp-sweet-corn-soup1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/li>\n<li>If you don&#8217;t stir the soup while adding the egg, you won&#8217;t get the thread shape instead lumps will be formed.<\/li>\n<li>Combine well and remove the pan from the heat.<\/li>\n<li>Ladle into soup bowls and enjoy when it is still warm.<\/li>\n<li>If you want more spice, sprinkle ground pepper while having it.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/10\/Shrimp-sweet-corn-soup.jpg\" \/>\n<div class=\"item ERName\">Shrimp Sweet Corn Soup &#8211; Indo Chinese Soup<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Soup<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Shrimp small, cooked- 20<\/li>\n<li class=\"ingredient\">Chicken stock (low sodium) or Bouillon cube- 3 cups stock or 1 bouillon cube<\/li>\n<li class=\"ingredient\">Cream of corn, canned- use 3\/4 th of 14 oz can<\/li>\n<li class=\"ingredient\">Corn starch- 1 tbsp dissolved in 1 tbsp cold water<\/li>\n<li class=\"ingredient\">Rice Vinegar- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Soy Sauce, low sodium- 1 tbsp<\/li>\n<li class=\"ingredient\">Ground black pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Egg beaten- 1<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a large pot, heat the chicken stock.<\/li>\n<li class=\"instruction\">If you are using bouillon cube, add the cube in 3 cups water and heat it stirring to dissolve the cube.<\/li>\n<li class=\"instruction\">Add cream of corn to the chicken stock and combine well.<\/li>\n<li class=\"instruction\">If you only have whole kernel corn (canned), puree this in little water to make it into a cream.<\/li>\n<li class=\"instruction\">Use only 3\/4 of the 14 oz can, if too much cream of corn is added the soup will have a sweet taste.<\/li>\n<li class=\"instruction\">Now, add the cooked shrimp to the pot and cook for 3 minutes.<\/li>\n<li class=\"instruction\">In a small bowl, dissolve 1 tbsp corn starch in 1 tbsp cold water.<\/li>\n<li class=\"instruction\">Add the dissolved corn starch to the soup and keep stirring.<\/li>\n<li class=\"instruction\">Add the soy sauce, ground pepper &amp; rice vinegar.<\/li>\n<li class=\"instruction\">Add cilantro to the soup, combine well.<\/li>\n<li class=\"instruction\">In a bowl, beat the egg well using a fork.<\/li>\n<li class=\"instruction\">Increase the heat to medium-high and let the soup come to a rolling boil.<\/li>\n<li class=\"instruction\">Slowly add the beaten egg and keep\u00a0stirring\u00a0the soup till the egg turn into threads.<\/li>\n<li class=\"instruction\">If you don&#8217;t stir the soup while adding the egg, you won&#8217;t get the thread shape instead lumps will be formed.<\/li>\n<li class=\"instruction\">Combine well and remove the pot from the heat.<\/li>\n<li class=\"instruction\">Ladle into soup bowls and enjoy when it is still warm.<\/li>\n<li class=\"instruction\">If you want more spice, sprinkle ground black pepper while having it.<\/li>\n<li class=\"instruction\">Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Welcoming Fall with this hot soup&#8230; 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&#8217;t mean that you cannot make it in your kitchen. Here is the recipe for Sweet &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9270,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[295,364,14,143],"tags":[1019,145],"class_list":["post-9267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indo-chinese","category-shrimp-by-ingredient","category-soup","category-thasfaves","tag-indo-chinese","tag-shrimp","course-soup"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=9267"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/9267\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/9270"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=9267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=9267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=9267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}