Description
This Garam Masala Prawn & Corn Soup is a flavorful and comforting dish featuring tender prawns, sweet corn, and new potatoes simmered in a spiced broth infused with garam masala and curry powder. Garnished with fresh coriander and lime wedges, it’s a perfect blend of warming spices and fresh ingredients, served with crusty bread for a satisfying meal.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 500g new potatoes, cut into bite-size pieces
- 200g frozen sweetcorn
- 300g prawns, defrosted if frozen
- 200ml milk
Garnish & Serving
- Small handful of coriander, finely chopped
- 1 lime, cut into wedges
- Crusty bread, to serve
Instructions
- Prepare the aromatics: Heat the sunflower oil in a saucepan over medium heat. Add the finely sliced spring onions, crushed garlic, and grated ginger. Cook for 2-3 minutes until the mixture is sizzling and fragrant.
- Add spices: Stir in the garam masala and medium curry powder. Cook for an additional minute to release the spices’ aroma, making sure they don’t burn.
- Cook potatoes in stock: Pour in the low-salt chicken stock and add the bite-size new potato pieces. Bring to a boil then reduce the heat and simmer for 12-14 minutes until the potatoes are nearly tender.
- Add sweetcorn, prawns, and milk: Stir in the frozen sweetcorn, defrosted prawns, and milk. Continue cooking for 2-4 minutes until the prawns turn pink and are cooked through.
- Season and garnish: Season the soup to taste with salt and pepper. Sprinkle the finely chopped coriander on top and serve the soup with lime wedges to squeeze over. Accompany with crusty bread on the side for dipping.
Notes
- You can substitute the chicken stock with vegetable stock for a lighter flavor.
- The milk adds creaminess; for a dairy-free option, use coconut milk.
- Adjust the amount of garam masala and curry powder depending on your spice preference.
- New potatoes cook quickly and keep their shape well, but regular potatoes can also be used if diced small.
- Serve the soup hot to enjoy the full depth of the spices and freshness of the prawns.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: garam masala, prawn soup, corn soup, Indian spices, quick soup recipe, seafood soup, easy dinner
