Cream of Corn Soup with Chilli Glazed Tiger Shrimp

Cream of Corn Soup with Chilli Glazed Tiger Shrimp

Yield: 4 People | Prep Time: 20 Minutes | Cook Time: 30 Minutes 


  • 4 Cobs of Fresh Corn, steam corn for 8 minutes 

  • 1/4 Onion, Julienne 

  • 3 Garlic Cloves, Minced 

  • 1 tbsp Unsalted Butter 

  • 1 Can Coconut Milk 

  • 1 lb Fresh or Frozen Tiger Shrimp, remove shell and any vain’s - 16/20 (size) 

  • 1 tbsp Chilli Paste 

  • 1/2 tbsp Honey 

  • 1 tsp Lime Juice 

  • Salt and Pepper

Method: In a medium pot over medium heat add 1 tbsp of vegetable oil. When pot is hot add the onions and sautè for 7 minutes. Reduce heat to medium low and add the minced garlic. Cook for 3 more minutes. Add butter and let melt. Cut corn off the cob and place kernels in the pot. Continue cooking for 2 more minutes, then add the coconut cream. Bring Liquid to a simmer and cook for 5 minutes. Place contents directly into a blender and blend on high until smooth in consistency. Place contents back in a clean pot and keep warm. Season with salt to desired liking.

In a small bowl add the shrimp, chilli paste, honey and lime juice. Mix with a spoon and place in fridge for 15 minutes. Place a pan over high heat. Add vegetable oil. When oil is hot add the shrimp. Cook on both sides for 30 seconds or until shrimp is cooked and turning golden brown.

Remove and let chill for 1 minute. Cut into pieces and garnish soup.