John Myers
Asian Corn Shrimp Soup
The perfect asian corn shrimp soup recipe with a picture and simple step-by-step instructions.
- 280 g 2 Maiskolben ca. 500 g / ergibt Mais
- 1 Glass Concentrated chicken broth with chicken 340 ml
- 860 ml Hot water
- 200 g Frozen prawns (cooked and peeled)
- 1 piece Ginger the size of a walnut
- 2 tbsp Sweet soy sauce
- 1 tbsp Soy sauce
- 1 tbsp Sherry
- 1 tbsp Maggi wort
- 2 tsp Fish sauce
- 1 tsp Sugar
- 1 tsp Instant chicken broth or 1 teaspoon glutamate
- 0,5 tsp Sambal oelk
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 piece Eggs
- 2 tsp Sesame oil
- 2 tbsp Tapioca starch
- 2 piece Spring onions
- Remove the leaves and bast from the corn on the cob and cut off the corn with a knife. Put the broth without the meat in a large saucepan and fill up with hot water (860 ml). Chop the meat and add it to the broth. Bring everything to a boil, add the corn and simmer / cook for about 6 – 7 minutes. Peel the ginger. Add the prawns (200 g) and press in the ginger with the garlic press. With sweet soy sauce (2 tbsp), soy sauce (1 tbsp), sherry (1 tbsp), Maggi seasoning (1 tbsp), fish sauce (2 tsp), sugar (1 tsp), instant chicken broth (1 tsp / alternatively 1 tsp glutamate), Season sambal oelek (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and simmer for another 6 – 7 minutes. Beat the eggs (2 pieces), whisk with sesame oil (2 teaspoons) and let them run like threads into the boiling soup. Finally, thicken with the tapioca starch dissolved in a little cold water. Clean the spring onions and cut into rings. Pour the soup into soup bowls and serve sprinkled with spring onion rings.
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