Thai Sweetcorn and Prawn Soup

Thai Sweetcorn and Prawn Soup

Course: Lunch, Soup and Light Dinners
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 people
Author: Anna Bloomfield
A quick and easy soup to make. The sweetcorn and prawns work brilliantly together. The sesame oil adds that perfect finishing touch.
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  • 2 teaspoons sesame oil
  • 4 spring onions (finely sliced)
  • 1 clove large garlic (crushed)
  • 1 litre chicken stock
  • 450 g frozen sweetcorn
  • 400 g cooked peeled prawns (see notes)
  • Salt and pepper
  • Coriander and sliced fresh chilli to garnish


  • To prepare the sweetcorn pour 300ml boiling water over the frozen kernels. Now cream the kernels either by pulsing in a food processor or blender, or using a stick blender. The aim is for the kernels to be pureed but retain texture so this will take only a few seconds.
  • Fry the spring onions on a low heat for 2-3 minutes until softened, then add the garlic and fry for a further minute.
  • Add the stock and sweetcorn. Bring to the boil and simmer for a minute or two.
  • Add the prawns, bring back to the boil, and simmer for another minute until they are piping hot. Check the seasoning adding salt and pepper if needed.
  • Serve garnished with fresh coriander and sliced chilli if you wish.


Use your favourite prawns. I like a mixture of regular prawns and king prawns.


Serving: 488g | Calories: 304kcal (15%) | Carbohydrates: 36.3g (12%) | Protein: 29.5g (59%) | Fat: 6.6g (10%) | Saturated Fat: 1.3g (7%) | Cholesterol: 211mg (70%) | Sodium: 1079mg (45%) | Potassium: 698mg (20%) | Fiber: 5.2g (21%) | Sugar: 6.7g (7%) | Vitamin A: 450IU (9%) | Vitamin C: 16.5mg (20%) | Calcium: 120mg (12%) | Iron: 5mg (28%)

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