Best Shrimp corn soup

Corn soup is made with potatoes and shrimps in coconut milk.

Ingredients

• Fresh large shrimps (peeled) - 450 g
• Fresh corn (grains) - 2 cups
• Unsweetened coconut milk - 380 g
• Sweet potato (peeled and diced) - 450 g
• Potatoes (peeled and diced) - 2 pcs. (400 g)
• Medium sweet onion (diced) - 1 pc.
• Olive oil - 2 tbsp. l.
• Garlic (finely chopped) - 2 cloves
• Chicken broth - 400 g
• Curry (powder) - 2 tsp
• Salt - 1 tsp
• Ground black pepper - 1/4 tsp.
• Roasted peanuts, green onions, coconut flakes for serving (optional)

Directions

1. Heat the olive oil in a large cast-iron saucepan (cauldron), pour the onion into the cauldron and fry, stirring occasionally, for about 5 minutes, then add the garlic, cook for another 1 minute.
2. Put potatoes, sweet potatoes, corn in a cauldron, pour broth, coconut milk, add curry, salt and black pepper, bring to a boil, reduce heat and cook the soup for about 25 minutes, until the potatoes are soft.
3. Put the shrimps in the soup, cook the corn soup with shrimps for another 4-5 minutes, until the latter are pink. Season the soup with salt and pepper to taste. Serve shrimp corn soup in portioned bowls, sprinkled with green onions or roasted peanuts or coconut (optional).