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Warm up with this comforting Sweetcorn & Prawn Soup, a perfect meal for chilly days. This vibrant, restaurant-style recipe combines the natural sweetness of corn with succulent prawns and aromatic ginger. Simply sweat your aromatics, pulse your corn for a silky texture, and poach the prawns in a savory chicken stock. Finished with a delicate swirl of egg for authentic depth, this hearty soup is simple to prepare using pantry staples yet elegant enough for a main course.
For frying Vegetable Oil
2 piece Ginger (grated)
1 no. Onion (finely chopped)
1 can of Canned corn
700 ml Hot Water
Prawns : A portion, to taste
A small pinch Sugar
1 large Egg
1
Heat a splash of vegetable oil in a pot. Add the finely chopped onion and finely grated ginger.
2
Sweat them over medium heat until they soften, being careful not to let them brown.
3
Add the canned corn to the pot, including the liquid from the can.
4
Use a stick blender to pulse the corn a few times until it reaches a desired "creamed" consistency, keeping some texture if preferred.
5
Pour the chicken stock into the pot with the onion, ginger, and corn mixture.
6
Stir well, bring the soup to a boil, then turn the heat down and let it simmer for about 15 minutes.
7
Add the prawns to the simmering soup.
8
Turn the heat down further and let them gently poach until they are cooked through and opaque.
9
Add a small pinch of sugar to the soup to balance the savory flavors and enhance the natural sweetness of the corn.
10
Whisk one egg roughly in a small bowl. Slowly drizzle the egg into the simmering soup while stirring gently to create delicate, silky strands of cooked egg.
11
Once the egg strands are set and the prawns are cooked, ladle the hot soup into bowls and serve immediately.
