Cherry & Dennis Helper Habitat

Filipino Corn and Shrimp Soup

菲律賓粟米蝦湯

Filipino Corn and Shrimp Soup — finished dish

Total time: 43 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Fresh corn is grated into a chunky pulp and simmered with shrimp and sweet-potato leaves for a naturally thick Filipino savoury soup.

01

Ingredients

Main ingredients

4 pieces fresh corn cobs
300 g peeled deveined shrimp
150 g tender sweet-potato leaves
80 g onion
3 cloves garlic cloves

Soup seasoning

1 tbsp cooking oil
1 tbsp fish sauce
1 L water
0.25 tsp ground black pepper

Filipino Corn and Shrimp Soup — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
grater
lidded pot
spatula
ladle
food thermometer
serving bowls
measuring jug
clean kitchen cloth

Filipino Corn and Shrimp Soup — tools

03

Steps

Filipino Corn and Shrimp Soup — Remove corn husks and silk, wash and pat dry

Step 1

Remove corn husks and silk, wash and pat dry

Remove corn husks and silk, wash and pat dry.

Filipino Corn and Shrimp Soup — Grate each cob over a large bowl, keeping the coarse pulp and juice

Step 2

Grate each cob over a large bowl, keeping the coarse pulp and juice

Grate each cob over a large bowl, keeping the coarse pulp and juice.

Filipino Corn and Shrimp Soup — Rinse and dry shrimp; wash leaves and remove tough stems

Step 3

Rinse and dry shrimp; wash leaves and remove tough stems

Rinse and dry shrimp; wash leaves and remove tough stems.

Filipino Corn and Shrimp Soup — Dice onion and mince garlic

Step 4

Dice onion and mince garlic

Dice onion and mince garlic.

Filipino Corn and Shrimp Soup — Heat oil in the pot and cook onion for three minutes until soft

Step 5

Heat oil in the pot and cook onion for three minutes until soft

Heat oil in the pot and cook onion for three minutes until soft.

Filipino Corn and Shrimp Soup — Add garlic and fry for twenty seconds without browning

Step 6

Add garlic and fry for twenty seconds without browning

Add garlic and fry for twenty seconds without browning.

Filipino Corn and Shrimp Soup — Add corn pulp and juice and stir for two minutes

Step 7

Add corn pulp and juice and stir for two minutes

Add corn pulp and juice and stir for two minutes.

Filipino Corn and Shrimp Soup — Add one litre water and fish sauce, stir and bring to a boil

Step 8

Add one litre water and fish sauce, stir and bring to a boil

Add one litre water and fish sauce, stir and bring to a boil.

Filipino Corn and Shrimp Soup — Simmer over medium-low for eight minutes, stirring to prevent sticking

Step 9

Simmer over medium-low for eight minutes, stirring to prevent sticking

Simmer over medium-low for eight minutes, stirring to prevent sticking.

Filipino Corn and Shrimp Soup — Add shrimp and cook three to four minutes until curled and opaque

Step 10

Add shrimp and cook three to four minutes until curled and opaque

Add shrimp and cook three to four minutes until curled and opaque.

Filipino Corn and Shrimp Soup — Confirm the largest shrimp reaches at least 75°C, then add leaves and cook two minutes until fully wilted

Step 11

Confirm the largest shrimp reaches at least 75°C, then add leaves and cook two minutes until fully wilted

Confirm the largest shrimp reaches at least 75°C, then add leaves and cook two minutes until fully wilted.

Filipino Corn and Shrimp Soup — Add black pepper, bring the soup back to a boil, turn off the heat and ladle into bowls

Step 12

Add black pepper, bring the soup back to a boil, turn off the heat and ladle into bowls

Add black pepper, bring the soup back to a boil, turn off the heat and ladle into bowls.

Common mistakes

Shrimp toughens if overcooked; confirm its temperature, briefly cook the leaves, then stop.

Tips

Coarsely grated corn releases starch that naturally thickens the soup.