Curried Corn And Shrimp Soup
This chef-curated Curried Corn And Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 32g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 431 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Curried Corn And Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Curried Corn And Shrimp Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Curried Corn And Shrimp Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Date: 19 Jul 1993 03:05:33 GMT
- (from Sunset, Sept 1992)
- 2 cups regular-strength chicken broth
- 2 medium-size tart apples (peeled, cored and chopped)
- 1 large onion (chopped)
- 1/2 tsp curry powder
- 1 large red bell pepper (stemmed and seeded)
- 4 cups cold buttermilk
- 1/4 cup lime juice
- 1 1/2 cups cooked corn kernels
- 1/2 cup minced fresh cilantro
- 1/3 lb. tiny cooked shrimp
- Cilantro Sprigs (optional)
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a 4- to 5- quart pan over high heat combine broth, apples, onion, and curryStep 2: Technique & Execution
Cover and bring to a boil, then simmer until apples mash easily (about 30 min)Step 3: Technique & Execution
Let cool, then cover and chill until cold, at least 3 hours or up to a dayStep 4: Technique & Execution
Smoothly puree mixture in a blender or food processorStep 5: Technique & Execution
Cut a few thin slivers from bell pepper and set aside; dice remaining pepper and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of corn and minced cilantroStep 6: Technique & Execution
Ladle soup into bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs. mara Curried Corn and Shrimp SoupChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 431 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 32g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 22g | Complex, slow-digesting dietary fiber |
| Fat | 14g | Wholesome dietary lipids for micronutrient absorption |
Curried Corn And Shrimp Soup
This chef-curated Curried Corn And Shrimp Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a 4- to 5- quart pan over high heat combine broth, apples, onion, and curry
Technique & Execution: Cover and bring to a boil, then simmer until apples mash easily (about 30 min)
Technique & Execution: Let cool, then cover and chill until cold, at least 3 hours or up to a day
Technique & Execution: Smoothly puree mixture in a blender or food processor
Technique & Execution: Cut a few thin slivers from bell pepper and set aside; dice remaining pepper and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of corn and minced cilantro
Technique & Execution: Ladle soup into bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs. mara Curried Corn and Shrimp Soup
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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