Soup season has officially started. With the cold weather, all I want to do is make soup. Warm, thick, hearty, make your heart feel good soups.
I try to make a different soup each week so that I don't get sick of my own cooking. This week, I made a Chinese corn soup. I used to have this as a kid when I used to visit my aunt. Years later, I finally got the recipe.
This soup is ridiculously easy to make. I love how it is both sweet and salty, and I also really like the crunchy bits of corn you get in every spoonful. This recipe uses shrimp, but you can easily substitute it for chicken or pork.
This soup is usually eaten as an appetizer, so the the serving size is smaller than normal.
This recipe yields 8-10 servings (depending on serving size)
Chinese Corn Soup
- 250g shrimp, de-veined and shells removed
- 2 cans (14 fl. oz, 398mL each) cream style corn
- 1 can (12 fl. oz, 341mL) whole corn kernels
- 3 cups of liquid chicken broth
- 3 tsp cornstarch
- 1 tsp sugar
- 1/4 tsp powdered chicken broth
- 1/8 tsp sesame oil
- 1/8 tsp white pepper
- 2 egg whites, lightly beaten
- salt and pepper to taste
Method
1. Cut the shrimp in 1/2 inch pieces. In a bowl, mix the shrimp, 2 tsp of cornstarch, powdered chicken broth, white pepper, sesame oil, and sugar until the shrimp pieces are evenly coated. Set aside to marinate. In a separate bowl, mix 1 tsp of corn starch with 1 tablespoon of cold water and stir until corn starch has dissolved.
2. In a pot over medium heat, combine the liquid chicken broth, cream style corn, and whole corn kernels until it just starts to boil. Stir occasionally. Add the shrimp and corn starch water, and stir frequently in one direction for 5 minutes or until the shrimp is cooked. Stirring frequently in one direction will prevent the corn starch from clumping. Turn off the heat.
3. Pour the egg white very slowly into the middle of the pot. With a fork immersed in the soup, beat the egg white as you are pouring it into the soup. This will break up the egg white and create a cloud like look. Add salt and pepper to taste. Serve hot.
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6 comments:
I have never heard of this one..I bet my husband would love it..Thanks!
Chinese corn soup is comfort food in my household, my better half and I both growing up eating it.
It also happens to be a quick and easy way to add a soup course to an Asian meal.
I've never added shrimp to it before and typically add an entire egg instead of egg whites. Will have to try your variation :)
Thanks for sharing your recipe!
OMG, YUM! Love love love everything in it!
When my boyfriend got sick recently and didn't have an appetite for congee anymore, I made an "everything soup" based on the corn soup, but instead containing corn, eggs, tofu, and fake crab. It helped to get more nutrients into him than plain congee would.
we've always made this but never thought about using shrimp! we've always used pork. thanks for the idea!
Hummm that looks delish! Will have to make this one soon!
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