Corn Shrimp Soup
Prep time
Cook time
Total time
I've been craving a hit from this great Asian inspired corn shrimp soup for a while. It's super easy to make, which begs the question why it took me so long to get around to it!
Recipe type: Soup
Serves: 4
  • 4-6 ears fresh corn, you want to get roughly 4 cups of corn
  • 4 spring onions, finely sliced
  • 2-4 garlic cloves, crushed, I used roasted garlic
  • ½ white onion, finely diced
  • 4-5 cups chicken stock, use what you need to get the right consistency for you
  • 300g raw zipperback shrimp, 31/40 count, shell on
  • 2-4 teaspoons sriracha sauce
  • 1 teaspoon virgin coconut oil
  • 1 teaspoon toasted sesame oil
  • Optional:
  • raw sugar
  • ponzu sauce
  • fresh cilantro for garnishing
  1. Thaw shrimp, remove shells and reserve.
  2. Cut corn kernels off the cobs with a sharp knife.
  3. Heat coconut oil and sesame oil in saucepan over medium heat.
  4. Add half the spring onions, garlic cloves, white onion, reserved shrimp shells and a generous handful of fresh corn, cook until they begin to caramelize.
  5. Add half the chicken stock and sriracha sauce. Scrap the corn cobs with the back of your knife allowing the milky starch to run into your pan. Stir. Partially cover, lower heat and simmer gently for 30 minutes.
  6. Remove shrimp shells and puree soup base in a blender. Blend to desired consistency.
  7. Return soup base to pan, add remaining chicken stock, corn and bring to a boil.
  8. Add the last of the spring onions.
  9. Taste for seasoning. Adjust as needed. This is the point where I may add additional items if I think the soup needs a bit of tweaking. I may add a bit of raw sugar or ponzu sauce to balance flavours the way I like. If I have any fresh cilantro on hand I use it at the very end to garnish.
  10. When the soup is seasoned to your liking, its time to add your raw shrimp. Leave to cook no more than a couple minutes. Once the shrimp is a nice pinky orange colour it's time to serve up your soup!
Recipe by Culinary Zest at