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    You are in: Home / Australian / Curried Corn and Shrimp Soup Recipe
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    Curried Corn and Shrimp Soup

    Curried Corn and Shrimp Soup. Photo by Thorsten

    1/3 Photos of Curried Corn and Shrimp Soup

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    PaulaG's Note:

    I have had this recipe for a long time. It is one of those recipes that gets misplaced and then pops back up. Thus, I haven't actually tried it yet. I thought that if I posted it maybe I wouldn't keep loosing it! It looks interesting.

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    Units: US | Metric


    1. 1
      Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.
    2. 2
      Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.
    3. 3
      Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.
    4. 4
      When cooled, place mixture in a blender and puree until smooth.
    5. 5
      Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.
    6. 6
      Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.
    7. 7
      Add the minced cilantro to the soup.
    8. 8
      Ladle the soup into bowls, top each bowl with an equal amount of shrimp.
    9. 9
      Garnish each bowl with bell pepper strips and cilantro.
    10. 10
    11. 11
      Please Note: The cooking time includes allowing the soup to cool overnight.

    Ratings & Reviews:

    • on May 21, 2009


      this was a delicious blend of all my favorite ingredients- the only thing i changed was to sub fresh basil for the cilantro. made for zwt5, thanks paula.

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    • on June 24, 2008


      We loved this one! Great soup - has you coming back for seconds. Finding we really like the corn/curry combination! Other then using just a bit of the cilantro and subbing the rest with parsley I made as posted. How good - been added to my soup collection.

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    • on April 19, 2006


      Oh man is this soup ever delicious, not to mention easy to make, I think it must be all the combos of different flavors going on in this soup that makes it so good! I increaed the curry waaaaay up, added in lots of fresh garlic and increased the shrimp, I can't wait to make this again, the next time I will double or triple the recipe, it is THAT good! thanks for sharing this one Paula, wonderful recipe!...Kitten:)

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    Read All Reviews (4)


    Nutritional Facts for Curried Corn and Shrimp Soup

    Serving Size: 1 (445 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.0
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.2 g
    Cholesterol 55.6 mg
    Sodium 422.4 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 3.1 g
    Sugars 16.3 g
    Protein 14.3 g

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