Curried Corn and Shrimp Soup

From: chia

On May 21, 2009

this was a delicious blend of all my favorite ingredients- the only thing i changed was to sub fresh basil for the cilantro. made for zwt5, thanks paula.

From: Gerry

On Jun 24, 2008

We loved this one! Great soup - has you coming back for seconds. Finding we really like the corn/curry combination! Other then using just a bit of the cilantro and subbing the rest with parsley I made as posted. How good - been added to my soup collection.

From: KITTENCAL

On Apr 19, 2006

Oh man is this soup ever delicious, not to mention easy to make, I think it must be all the combos of different flavors going on in this soup that makes it so good! I increaed the curry waaaaay up, added in lots of fresh garlic and increased the shrimp, I can't wait to make this again, the next time I will double or triple the recipe, it is THAT good! thanks for sharing this one Paula, wonderful recipe!...Kitten

From: Thorsten

On Oct 16, 2005

Delicous soup. Easy to make and a light dish. I replaced the chicken broth by a homemade vegetable broth and used a slightly more sweet apple. I would recommend to sear the shrimps insted of cooking. I've read the recipe several times and was surprised to find, that the bell pepper was not cooked. But this worked so well. An interesting recipe at first sight, but after the first mouthful I knew this is a winner. All the different flavors found a counterpart. The lime juice is in contrast to the sweet taste of corn. The more pepperines notes of the soup is surrounded by the mild note of buttermilk and the fruity touch of the apples. Cilantro combined freshness and harmonized well with bell pepper. And the shrimps? Yes, they are the single highlights in this sea of different well blended flavors.