Dinner

Garam Masala Prawn & Corn Soup Recipe

ByJake Silas November 24, 2025November 24, 2025

Introduction

This Garam Masala Prawn & Corn Soup combines warming spices with tender prawns and sweet corn to create a comforting and flavorful dish. It’s perfect for a cozy evening and quick enough for a weeknight dinner.

Two white ceramic bowls filled with a creamy yellow soup containing light pink shrimp, yellow corn kernels, and pale yellow chunky potato pieces. The soup looks smooth and slightly thick with small green herb leaves sprinkled on top for garnish. Both bowls rest on a white marbled textured surface covered partially by a white cloth with a lace edge. To the right, there are some broken pieces of a light brown crusty bread roll near the bowls. A silver spoon with a worn handle lies on the cloth beside the left bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
3 spring onions, finely sliced
2 garlic cloves, crushed
15g ginger, grated
2 tsp garam masala
1½ tsp medium curry powder
600ml low-salt chicken stock
500g new potatoes, cut into bite-size pieces
200g frozen sweetcorn
300g prawns, defrosted if frozen
200ml milk
small handful of coriander, finely chopped
1 lime, cut into wedges
crusty bread

Instructions

Step 1: Heat the sunflower oil in a saucepan over medium heat. Add the spring onions, crushed garlic, and grated ginger. Cook for 2-3 minutes until they start to sizzle and become fragrant.
Step 2: Stir in the garam masala and curry powder. Cook for an additional minute to release the spices’ aroma.
Step 3: Pour in the chicken stock and add the new potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 12-14 minutes until the potatoes are nearly tender.
Step 4: Add the frozen sweetcorn, prawns, and milk to the pot. Cook for another 2-4 minutes until the prawns are fully cooked and the sweetcorn is heated through.
Step 5: Season the soup to taste. Sprinkle with chopped coriander and serve with lime wedges to squeeze over. Enjoy alongside crusty bread.

Tips & Variations

For a richer soup, swap the milk for coconut milk to enhance the curry flavors.
If you prefer a spicier soup, add a finely chopped chili when cooking the garlic and ginger.
Use leftover cooked potatoes if you want to save time, adding them towards the end to heat through.
Fresh prawns can be substituted with cooked or canned prawns if short on time.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling again to keep the prawns tender and prevent curdling the milk.

How to Serve

Two white bowls are filled with creamy shrimp chowder. The chowder has a pale yellow cream base with small pieces of green herbs sprinkled on top. There are round yellow potato slices, bright pink shrimp, and bits of yellow corn throughout the soup, all mixed in a rich creamy broth. Both bowls sit on a white marbled surface with a white cloth underneath decorated with simple embroidery. A silver spoon lies near the left bowl, and pieces of torn bread rest near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable stock and omit the prawns. You can add extra vegetables or chickpeas for protein instead.

Can I prepare this soup in advance?

You can prepare the base of the soup (onions, garlic, ginger, spices, stock, and potatoes) in advance and refrigerate it. Add prawns, sweetcorn, and milk just before reheating and serving to keep the prawns tender.