Go Back
+ servings

Suam na Mais:Corn Soup with Shrimps and Spinach

Suam na Mais is a classic Filipino soup which consists of corn kernels sautéed with shrimps, in a clear broth with spinach leaves and flavored with fish sauce (“patis”). Use either organic vegetable soup broth or rice wash for the broth. I took advantage of the sweet corn season this summer for this recipe. This is the perfect comfort food  any time. I make a large cauldron of Suam and we enjoy it for many memorable meals. This is an Asian In America recipe. Serves 2 for a meal or up to 4 as a soup starter.
Cook Time30 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: American, Asian, Filipino
Keyword: Filipino Suam na Mais Corn Soup
Servings: 2 people
Calories: 8kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Stockpot

Ingredients

  • 4 whole ears of corn, husks peeled, silk tendrils removed
  • 1 Tablespoon lemon juice
  • 1/2 pound fresh shrimps shells peeled, tails and heads removed
  • 2 cloves garlic minced
  • 1 whole white or yellow onion chopped
  • 1 Tablespoon finely sliced fresh ginger sliced in thin strips
  • 2 Tablespoons patis (fish sauce)
  • 8 cups organic vegetable broth
  • 3 cups kangkong (water spinach) or use regular baby spinach
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • for serving: boiled rice

Instructions

  • Prepare the corn. Peel down the husks and remove the silky tendrils. Place the corn cobs in a large stockpot filled with water. Bring the water to a boil over medium high heat. Lower the heat to a medium and simmer for 10 minutes to cook the corn. Turn off heat. Cover the stockpot and set aside.
  • Prepare the shrimps. Wash and remove shells, tails and heads. Sprinkle lemon juice on shrimps and set aside.
  • Remove the cooked corn from the stockpot. Place corn cobs on a colander for a few minutes to drain excess liquids. Using a sharp knife, strip the corn kernels off the cob. Set aside.
  • Using the same large stockpot over medium high heat, add the cooking oil. Saute the garlic, onions and ginger for about 2 minutes till onions are translucent.
  • Add the peeled shrimps and fish sauce (“patis ). Pour the vegetable broth or rice wash.
  • Add the corn kernels. Bring liquid to a boil, then lower to a slow simmer. Continue till shrimps turn a pink-orange hue and the corn kernels are soft. This takes about 8 to 10 minutes.
  • Lastly, add the spinach and cook for 1 to 2 minutes more. Season with salt and pepper.
  • Cook’s comments: in the Philippines, “dahon ng sili” (leaves from the chili plants) are added to the simmering broth. Here in the USA, I don’t have access to ‘dahon ng sili’ so I use water spinach or ‘kangkong’.
  • Recipe tips: to obtain rice wash or "hugas bigas" -- when cooking boiled rice, pre-wash the rice grains in water and save the "second wash" for use as soup broth in this recipe. If not convenient, use soup stock in the same amount indicated.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.

Nutrition

Serving: 1g | Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 582mg | Sugar: 1g | Vitamin C: 4mg | Calcium: 5mg