Spicy Sweetcorn and Shrimp Soup
Dive into a bowl of bold and comforting flavors with this Spicy Sweetcorn and Shrimp Soup, a perfect marriage of creamy coconut milk, sweet corn kernels, and tender shrimp, all heightened with a kick of red chili flakes and fragrant spices like paprika and cumin. This quick and easy recipe, ready in just 45 minutes, strikes the perfect balance between sweet and spicy while offering a hearty yet light meal option for any season. Garnished with fresh cilantro and green onions, it’s as visually stunning as it is delicious. Whether you're craving a cozy weeknight dinner or an impressive starter, this vibrant soup is sure to become a household favorite. Perfect for seafood lovers and those seeking a gluten-free and dairy-free delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 3 cups fresh or frozen sweetcorn kernels
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 pound shrimp, peeled and deveined
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, sliced
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and red bell pepper. Cook for another 2-3 minutes.
Add the sweetcorn kernels, chicken or vegetable broth, coconut milk, red chili flakes, paprika, ground cumin, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15 minutes.
Using an immersion blender, blend the soup slightly to thicken it while keeping some texture. Alternatively, remove 1 cup of the soup, blend it in a blender, then return it to the pot.
Add the shrimp to the pot and simmer for 5-7 minutes, or until they turn pink and are fully cooked.
Stir in the lime juice and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6809 mg | 296% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 67.4 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3838 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
