Hi bloggers! How are you? What are you cooking today? This time I'm going to share what I cooked this morning. I made a comforting corn and spinach soup. With some leftover shrimp from the fridge. Okay, let's get started:
Ingredients:
- 200 grams of spinach
- half a corn cob, kernels removed
- 1 egg
- 4 shrimp
- 2 cloves of garlic
- 2 shallots
- 4 chilies
- 3 cherry tomatoes
- 1 spring onion
- vegetable oil
- water
- oyster sauce
- salt
- pepper
Steps:
- Clean the ingredients.
- Slice the shallots and chilies, mince the garlic, chop the spring onion, then set aside.
- Heat the oil, sauté the shrimps and egg, then set aside.
- Sauté the shallots and garlic until fragrant, then add the chilies.
- Sauté briefly, then add the corn.
- Add 400 ml of water and wait until it boils.
- Add the previously cooked shrimp and eggs.
- Add the spinach and cook until wilted.
- Add the tomatoes.
- Add the seasoning: pepper, salt, and oyster sauce.
- Before turning off the heat, add the chopped spring onions.
- The spinach and corn soup is ready to serve.