Corn and Spinach Soup with Shrimp Delight

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.