This Corn Soup with Shrimp and Chicken is easy to make and tastes better than the restaurant version. It doesn't matter if you use fresh or canned corn, making it especially convenient to make this soup.
Shrimp Corn Soup
TIME: 30 min
SERVING: 4 People
- 2 Large Corn
- 3 cups Water
- 1 Fillet Chicken Breast
- 1 cup Chicken Broth
- ½ cup Peeled Shrimp
- ¼ cup Fresh Corn Kernels
- 1 tsp Salt
- ¼ cup Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water)
- ¼ cup Egg White
Combine corn kernels and 3cup/720mil water, blend at high speed until creamy.
Combine chicken breast meat and 3cup/720mil water, blend at high speed until creamy.
In a cooking pot over medium-low heat, add chicken broth, pureed corn, tiger prawns.
Stir constantly by using a spatula to prevent ingredients from sticking on the bottom of the pot and cook for about 2 minutes.
Add salt, pureed chicken, and slurry, then slowly pour in egg whites. Stir to mix well. Done!
Rich creamy soup with fresh shrimp taste and sweetness of fresh corn leaves you with a long-lasting smooth mouthfeel
you can use fresh or canned corn. Convenient is the key here
Keep the heat at medium-low to avoid getting burned at the bottom. keep constantly stirring to prevent forming lumps.
Turn off the heat before adding the egg white so that the egg drops are fluffier and the soup is smoother