C O L D C U R R Y C O R N S O U P
I once worked with someone who put up a special in the restaurant and it was dubbed ‘cold crab soup’.
BUT! it was actually cold CORN soup WITH a scoop a sweet sweet crab meat.
This is a very different souped up* (kill me) curry version with tangy warm shrimp bits.
it looks fancy as hell, but is so easy. you throw it all in a blender, chill the soup, pull that soup out of the fridge, sauté your shrimp and you are done.
COLD CURRY CORN SOUP + SHRIMP
4 ears of corn, kernels removed from the cob
1/2 yellow onion roughly chopped and lightly sautéed until translucent
2 cloves of garlic roughly chopped - sauté with onion
3 thai chilis, tops removed
1 tbsp curry powder
1 tsp turmeric (fresh is ideal, but powder will do, too)
1 tsp fresh grated ginger
teensy tiny pinch of cardamom
2 cups veg stock
THROW THIS ALL IN A BLENDER UNTIL IT IS SMOOTH AS HELL.
POUR INTO A NON REACTIVE CONTAINER AND PUT IN THE FRIDGE UNTIL IT IS COLD.
FOR THE SHRIMP
8-10 wild caught shrimp deveined, shelled, + cut into the thumbnail size pieces (I keep a big bag of frozen dudes in the freezer at all times - huge hack)
1 tsp cayenne pepper
pinch of salt + pepper
if you ever made the lacto-watermelon juice - this is perfect - otherwise, apple cider vinegar total works instead and is still super delicious - just slightly less funky summer.
1 tbsp either way (lacto watermelon or ACV)
Set out the cold soup so it can not be ice cold and more like ‘slightly chilled’
heat a skillet with a glug of olive oil.
in the mean time toss your shrimpy bits in another glug of olive oil, the cayenne, vinegar, salt + pepper
when the oil just starts to smoke, drop the shrimp, and keep moving for about 3 minutes until done.
plate your soup, finish with your shrimp, garnish with fresh herbs (I love oregano), a serious drizzle of bright olive oil, and chunky sea salt