Dinner

Garam Masala Prawn & Corn Soup Recipe

ByJack Voss November 25, 2025November 25, 2025

Introduction

This Garam masala prawn and corn soup is a comforting and flavorful meal, perfect for cozy evenings. It combines the warmth of aromatic spices with tender prawns and sweet corn for a deliciously satisfying bowl.

Two white bowls sit on a white marbled textured cloth with lace detail at the bottom. Each bowl holds a creamy yellow soup with three main layers: at the bottom are small yellow potatoes cut in half, the middle layer has light pink cooked shrimp scattered evenly, and the top layer is a mix of yellow corn kernels and chopped green herbs sprinkled on top. To the right, pieces of torn bread are placed on the cloth. A silver spoon rests at the bottom left near one of the bowls. The overall texture shows a smooth broth with chunky ingredients floating in it, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
3 spring onions, finely sliced
2 garlic cloves, crushed
15g ginger, grated
2 tsp garam masala
1½ tsp medium curry powder
600ml low-salt chicken stock
500g new potatoes, cut into bite-size pieces
200g frozen sweetcorn
300g prawns, defrosted if frozen
200ml milk
Small handful of coriander, finely chopped
1 lime, cut into wedges
Crusty bread, to serve

Instructions

Step 1: Heat the sunflower oil in a saucepan over medium heat. Add the spring onions, garlic, and grated ginger. Cook for 2–3 minutes until sizzling and fragrant.
Step 2: Stir in the garam masala and curry powder. Cook for another minute until the spices release their aroma.
Step 3: Pour in the chicken stock and add the new potatoes. Bring to a boil, then reduce heat and simmer for 12–14 minutes, until the potatoes are almost tender.
Step 4: Add the frozen sweetcorn, prawns, and milk. Cook for an additional 2–4 minutes until the prawns are cooked through.
Step 5: Season the soup to taste. Sprinkle with chopped coriander and serve with lime wedges on the side for squeezing, along with crusty bread.

Tips & Variations

For a richer flavor, substitute the milk with coconut milk for a creamy twist.
If you prefer a spicier soup, add a chopped chili with the garlic and ginger.
To make this dish vegetarian, replace prawns with chickpeas and use vegetable stock instead.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or milk if the soup has thickened. Avoid freezing the soup as the potatoes and milk may change texture.

How to Serve

Two bowls of creamy soup sit on a white marbled texture with some broken bread pieces nearby. Each bowl contains three main layers: a light yellow creamy broth as the base, medium-sized whole and sliced yellow potatoes rising in the soup, and pink shrimp scattered throughout the dish. Bright yellow corn kernels and small green herbs are sprinkled on top, adding color contrast and texture. The bowls are rounded, with one bowl showing a speckled beige exterior and the other a smooth white finish. A silver spoon rests on a white linen cloth with lace edges under the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood instead of prawns?

Yes, you can substitute prawns with cooked crab meat, scallops, or chunks of white fish, adjusting cooking times accordingly to avoid overcooking.

Is this soup suitable for a dairy-free diet?

To make this soup dairy-free, replace the milk with coconut milk or a plant-based alternative like almond or oat milk, which will also add a subtle flavor variation.