Shrimp Corn Soup

Name: Shrimp Corn Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 Large Corn; 3 cup Water; 1 Fillet Chicken Breast; 1 cup Chicken Broth; 1/2 cup Peeled Shrimp; 1/4 cup Fresh Corn Kernels; 1 tsp. Salt; 1/4 cup Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water); 1/4 cup Egg White

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.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

2 Large Corn
3 cup Water
1 Fillet Chicken Breast
1 cup Chicken Broth
1/2 cup Peeled Shrimp
1/4 cup Fresh Corn Kernels
1 tsp. Salt
1/4 cup Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water)
1/4 cup Egg White

Directions:

Step 1

Combine corn kernels and 3cup/720mil water, blend at high speed until creamy.

Step 2

Combine chicken breast meat and 3cup/720mil water, blend at high speed until creamy.

Step 3

In a cooking pot over medium-low heat, add chicken broth, pureed corn, tiger prawns.

Step 4

Stir constantly by using a spatula to prevent ingredients from sticking on the bottom of the pot and cook for about 2 minutes. Meanwhile, add 1/4 cup fresh corn kernels and stir well.

Step 5