Begin by shucking the corn cobs, removing the husks and silks. Cut the stem ends with a sharp knife.

In a large bowl, stand an ear of corn upright and, using a small knife, thinly cut the kernels from top to bottom. Rotate the corn after each section to access the next.

Scrape the sides of the cobs in a small bowl using a spoon to extract any remaining pulp and milky juice.

In a pot over medium heat, heat oil. Add onions and garlic, cooking until softened.

Add shrimp and cook, stirring occasionally, until the color changes.

Introduce shrimp paste and continue to cook for 1 to 2 minutes or until lightly browned.

Add the cut corn and cook, stirring occasionally, for 2 to 3 minutes or until corn becomes translucent.

Pour in water and bring it to a boil, skimming off any scum that floats to the top.

Reduce heat, cover, and simmer for 7 to 10 minutes or until the corn kernels are tender.

Add the scraped corn pulp and juice, stirring to distribute. Simmer for an additional 3 to 5 minutes until the soup thickens.

Season with salt and pepper to taste.

Add spinach, pushing down the leaves into the broth. Turn off the heat, cover, and allow the residual heat to wilt the spinach. Serve hot and enjoy!