Corn and shrimp soup
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A light meal for when the cupboard is bare.
Ingredients
  • 1.2L water with 2 teaspoons instant chicken broth powder (or 1.2L chicken broth)
  • 1 10cm piece of kombu
  • 2 quarter-sized ginger pieces
  • 2 tablespoons nuoc cham
  • Dash of sugar
  • Half a white onion
  • 2 tablespoon dried shrimps
  • Half a cooked corn cob in separate kernels
  • 1 spring onion, green parts only, cut into rings
  • 150-180g rice vermicelli (I used about a third of a banh pho pack)
Instructions
  1. Put the water/chicken stock in a saucepan, add the kombu (wipe it clean with a dry towel if necessary), and soak for a bit (like 15 min). Add the half onion, and ginger, put the saucepan on the heat, and bring to a boil, removing the kombu just before the water starts to boil. Then decrease heat to a simmer. Add in the nuoc cham. Taste; add sugar if it's too salty.
  2. After 20min, add the dried shrimps and wait another 5-10 minutes, then bring water to a boil, add the noodles and wait 2 min until they're cooked. Throw in the corn and scallions, wait for it to warm up to soup temperature.
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/corn-shrimp-soup/