Shrimp, Quinoa & Corn Soup

Name: Shrimp, Quinoa & Corn Soup
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Raw peeled shrimp; 90 g White quinoa; 200 g Potatoes; 100 g Frozen corn kernels; 100 g Onion; 2 cloves Garlic; 1 tsp Ají panca paste; 0.25 tsp Dried oregano; 700 ml Vegetable stock; 100 ml Whole milk; 1 tbsp Neutral cooking oil; 5 g Cilantro; 0.25 tsp Salt

A warm, lightly creamy broth carries shrimp, quinoa, potato and sweet corn, with ají panca and a little cilantro.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp300 g
White quinoa90 g
Potatoes200 g
Frozen corn kernels100 g
Onion100 g
Garlic2 cloves
Ají panca paste1 tsp
Dried oregano0.25 tsp
Vegetable stock700 ml
Whole milk100 ml
Neutral cooking oil1 tbsp
Cilantro5 g
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Shrimp and milk. Check vegetable stock and chili paste for celery and other allergens.

Method

Prepare the vegetables and quinoa

Rinse the quinoa thoroughly in a fine sieve and drain. Peel the potatoes and cut into 1 cm cubes. Peel and finely chop the onion and garlic. If the shrimp are frozen, thaw overnight in the refrigerator first; remove any tails and remaining veins, and keep chilled until needed.

Build the soup base

Heat the oil in a medium saucepan over medium-low heat. Soften the onion for 7 minutes. Stir in the garlic, ají panca and oregano for 1 minute. Add the stock, quinoa, potatoes and salt, then bring to a gentle simmer.

Cook the grains and potatoes

Partly cover and simmer for 15 minutes, stirring occasionally. Add the frozen corn and simmer for another 5 minutes. The quinoa should show small curled germs and the potatoes should be tender. Keep the broth gently bubbling rather than boiling hard.

Add shrimp at the end

Stir in the milk and bring back to a gentle simmer. Add the shrimp and cook for 3–5 minutes, depending on size, until opaque throughout and 74°C (165°F) at the thickest part. Do not judge doneness by pink color alone. Avoid prolonged boiling once the shrimp are cooked.

Finish the bowls

Wash and finely chop the cilantro. Divide the soup, shrimp and vegetables evenly between two large bowls and sprinkle with cilantro. Serve hot without additional rice, cheese or egg.

This house soup uses quinoa and ordinary sweet corn rather than rice and giant Andean corn. If buying frozen shrimp, allow refrigerator thawing time in addition to the cooking time.

Ratings & comments

Loading reviews…