Chinese Corn and Shrimp Soup

Name: Chinese Corn and Shrimp Soup
Yield: Makes 6 Servings
Cuisine: China
Ingredients: 18 medium-size shrimp, peeled and deveined (shells reserved), and cut into ½-inch dice; 18 medium-size shrimp, peeled and deveined (shells reserved), and cut into ½-inch dice; 18 medium-size shrimp, peeled and deveined (shells reserved), and cut into ½-inch dice; 4 cups corn kernels, from 6 to 8 ears, or 2 10-ounce packages frozen; a ¼-inch slice fresh ginger, peeled and finely chopped, or 1 teaspoon ground; 5 cups chicken broth; 2 teaspoons sugar; ½ cup dry sherry; 1-½ teaspoons dark sesame oil; 3 tablespoons balsamic or Chinese rice wine vinegar; 3 tablespoons balsamic or Chinese rice wine vinegar

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This soup is delicious and a snap to prepare; the corn kernels are simmered directly in broth with Chinese flavorings, and the whole soup is strained. The shrimp is added just before serving.

Ingredients

18 medium-size shrimp, peeled and deveined (shells reserved), and cut into ½-inch dice
4 cups corn kernels, from

Asia
China
Soup

Method

Combine the shrimp shells with the com, ginger, and half the chicken broth in a 4-quart pot. Partially cover the pot and bring the soup to a slow simmer. Simmer slowly for 15 minutes.

Puree the soup in a blender and strain it through a food mill with a medium disk or through a medium-mesh strai