Curried Corn and Shrimp Soup
AsianSeafoodEasy45 min
Ingredients
Servings
4
- 1/3 lb tiny cooked shrimp
- 1 0.5 cup cooked corn kernels
- 2 cup chicken broth
- 2 medium tart apples, peeled and chopped
- 1 large onion, chopped
- 0.5 tsp curry powder
- 1 large red bell pepper, diced
- 4 cup cold buttermilk
- 0.3 cup lime juice
- 0.5 cup fresh cilantro, minced
Instructions
- 1
Combine broth, apples, onion, and curry; bring to a boil, then simmer until apples mash easily, about 30 minutes.
- 2
Cool, then chill at least 3 hours. Purée until smooth.
- 3
Combine purée, diced bell pepper, buttermilk, lime juice, 1¼ cups corn, and cilantro in a tureen.
- 4
Ladle into bowls; top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.
Tags
soupasian
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