Wednesday, March 14, 2012

Shrimp and Sweet Corn Soup

Whipped up this very delicious soupy dish over the weekend. So easy to make and so good for chilly mornings ;-D

Ingredients:
5 pcs. sweet corn on the cob (freshly picked - if bought,
make sure with outer green covering on)
25o g shrimp
butter and vegetable oil
garlic, onions, red bell pepper, spring onion
egg
corn starch
pepper and thai fish sauce

- Heat a heavy bottomed pan over medium heat. Add butter and oil
- Saute garlic, onions, bell pepper. Add shrimp
- Add water and let it boil. Add the sweet corn kernels
- continue boiling for around 5 to 10 minutes then reduce heat. Add in pepper and Thai fish sauce
- Taste and adjust seasonings. Add beaten egg
- Continue stirring. Add the corn starch to thicken the soup.
- Garnish with finely chopped spring onions.

Serve while still hot. :-D

cooking tip: add a little iced cold water to the beaten egg before you put it in your soup for better texture.

4 comments:

  1. THANKS JINKY YOU GIVE ME AN IDEA ABOUT THIS SOUP IT IS GOOD FOR RAINY DAYS .. MORE PLEASE mwahhh..

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  2. thanks for sharing jinky.. i'll try it this weekend..surely my family will love this...

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    Replies
    1. my pleasure, best mom! happy cooking ;-D

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