Description
A comforting shrimp and corn soup made with tender shrimp, sweet corn, coconut milk, and warm spices for a creamy, flavorful bowl.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper and sauté for 3–4 minutes until softened.
2. Add the shrimp and cook for 2–3 minutes until they begin to turn pink.
3. Stir in the corn, chicken broth, and coconut milk. Add the smoked paprika, thyme, salt, and pepper, then bring the mixture to a simmer.
4. Cook for 10–12 minutes, stirring occasionally, until the shrimp is fully cooked and the soup thickens slightly.
5. Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
Fresh or frozen corn works well in this recipe.
For extra heat, add a pinch of cayenne pepper or red pepper flakes.
Serve with crusty bread or rice for a more filling meal.