This is a quick and easy fix to complement any meals without compromising the taste. It bears a slight resemblance to egg drop soup in its apprearance but taste way better and healthier than egg drop soup. The corn adds a natural sweetness and crunch that it does not require much seasonings. I have chosen to use shrimps to heighten the flavor of the soup. This is one of the soups I grew up with and it has never bored me to have it over and over again. I cooked this soup so often for my husband and once for my in-laws and they love it so much.
The ingredients are: – 2 corns (or 1 can of sweet corn), 15 raw medium-sized shrimps, 2 cloves of garlic, 3 eggs, 4 1/2 cups of purified water, salt and pepper to taste.
If using fresh corn, shuck the corns by pulling away the leaves and silk from top to bottom. Remove any remaining silk by gently scrubbing it with a clean brush. Wash and pat dry. Next, use a knife to remove the corn from the cob while holding the corn vertically with another hand. Do not discard the cob as it will be used to cook the soup. Omit this step if using canned whole kernel corn. But I personally prefer to use fresh corn for its sweetness, freshness and flavor.
Remove the skin of garlic cloves. Then place the flat side of the knife on top of the clove and use your palm to gently crushed the garlic. This will release the flavor of garlic during cooking.
Place the cob and the garlic cloves into a medium pot. Add in 4 1/2 cups of purified water. Cook on medium heat until it reaches boiling point.
Meanwhile, break the eggs into a bowl and use a fork or whisk to beat the eggs.
Once the soup boils, remove and discard the cob. Then place in the corns to cook until it boils, about 3 minutes.
Meanwhile, remove the shells and tails from the shrimps and devein the shrimps. Use a knife to cut the shrimp into smaller pieces. Once the soup boils, add in the shrimp and gently stir the soup. Let it cook for 1 minute.
Next, drizzle the beaten eggs into the soup in a gradual circular motion while stirring it gently. Cook for 30 seconds and turn off the heat. Add salt and pepper to taste. Serve immediately.
For a pdf view of this recipe, click here ‘Sweet Corn Soup‘. If you like this recipe, please share this with your friends. Enjoy!