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Fish, Americas

Peruvian shrimp chupe

Shrimp chupe is a thick Peruvian soup made with shrimp, potatoes, corn and peas, finished with fresh cheese and a poached egg. It serves 4, takes 55 minutes, rates as medium difficulty, and costs about €4.40 per person. The key to getting it right is poaching the egg right on the hot broth without ever letting it boil.

Tonight, a Peruvian chupe, a thick soup of shrimp, potatoes and corn, topped with a poached egg.

Peruvian shrimp chupe
Total time
55 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Shrimp chupe is a generous soup, almost a full meal in a bowl. The potatoes soften into the tomato broth while the shrimp stay firm, and the fresh cheese adds a creamy texture without weighing things down. The poached egg on top, with its still runny yolk, ties everything together once you break it at the table.

This is a dish that warms you up on fall and winter evenings, and kids tend to like its soft texture and mild flavor. You can serve it on a weeknight as a one-bowl meal, or bring it out for guests who haven't tried Peruvian food yet. Mon Chou likes to put it on the menu as soon as evenings turn cooler.

The ingredients

4 people

Fish counter

  • Peeled shrimp 500 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Sweet cornoften in the pantry 200 g
  • Crushed tomatoesoften in the pantry 200 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen peas 150 g

Dairy

  • Milk 50 cl
  • Fresh cheese 150 g
  • Eggs 4

Allergens Shellfish, Lactose, Eggs

The step by step recipe

  1. Cook the onion and garlic in the oil, then add the crushed tomatoes and sweet paprika. 8 min

    Let it stew down well, the chupe base should turn a deep color.

  2. Add the diced potatoes and a liter of water, and let it cook. 15 min

    Mash a few pieces to thicken the soup naturally.

  3. Add the corn, peas, then the shrimp. 5 min

    Shrimp cook fast, add them only at the very end.

  4. Pour in the milk and the diced fresh cheese, without letting it boil. 5 min

    Hot milk, never boiling, keeps the soup from curdling.

  5. Crack the eggs one by one over the chupe, cover and let them poach before serving. 4 min

    The whites should be set, the yolks still runny.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook at the same rate and give the broth a consistent texture.
  • Take the fresh cheese out of the fridge a bit before adding it, it melts more smoothly and avoids lumps in the soup.
  • Make four small wells in the chupe before cracking in the eggs, this keeps them from running into each other while they cook.

The variations

  • Swap the shrimp for diced white fish for a milder version, adding it at the same point at the very end of cooking.
  • For a vegetarian version, skip the shrimp and add diced squash or carrot at the same time as the potatoes.
  • For kids in a hurry, serve the soup without the poached egg and offer a sliced hard boiled egg on the side instead.

What to serve it with

  • Crusty bread for soaking up the broth
  • A simple green salad to start
  • A squeeze of lime juice on top

Storage

Chupe keeps for 2 days in the fridge in a sealed container, without the poached egg, which doesn't hold up well. It freezes without the egg for up to 2 months, and reheats gently on the stove with a splash of milk if needed. Only poach the eggs right before serving.

Questions about this dish

Can you use a different cheese instead of fresh cheese?

Yes, ricotta or a cream cheese style product works well. Avoid cheeses that stretch too much when heated, like mozzarella.

Can you make chupe ahead of time?

You can prepare the base up to the point of adding the milk and cheese, then keep it in the fridge. Reheat gently, stir in the milk and cheese, then add the eggs just before serving.

How do you keep the egg from spreading in the broth?

Crack the egg into a small cup first, then pour it gently onto the surface of the chupe without stirring. Cover the pot so the white sets evenly.

Can you use frozen shrimp?

Yes, fully thaw the shrimp and pat them dry with paper towels before adding them. This keeps the broth from getting watered down by the thawing liquid.

How long does it take to make a Peruvian shrimp chupe?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Peruvian shrimp chupe?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian shrimp chupe cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose, eggs. Always check the labels of the products you buy.

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