Thursday, December 8, 2016

Shrimp, Kani and Corn Soup


Aahh, soup. My son and I love soup. If we had our way, we would eat soup at least thrice a week. But, alas, my husband needs his rice so we rarely have soup. We can only have it during lunch time when it's just the two of us. Here is one soup recipe that my 3-year old liked.

You need:

kani (fake crab), sliced into bite size pieces
frozen shrimp
4 cups fresh milk
onion, diced
red capsicum, chopped
water or chicken broth
if using plain water, 2 chicken cubes
canned corn kernels
4 tablespoons butter
1 tetra brick Nestle cream
1/3 cup flour
dried parsley
In a bowl, mix together a little bit of each- salt, pepper, ginger powder, nutmeg, cinnamon and allspice 

Let's do this!

Melt the butter in a pot. Add the onions and cook until translucent. Add the capsicum. Add the flour and blend, cooking for 2-3 minutes. Be sure to cook the flour to avoid that raw flour taste. Whisk in the broth or water. Add the cubes if using water. Add the milk and stir. Let this simmer until steamy. Add the cream. Add the corn, shrimp and kani. Mix and cook for 3 minutes or more, depending on how big your shrimps are. Add the parsley and seasoning mix. Taste and adjust seasoning as needed. 


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