Spicy Sweetcorn And Shrimp Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
• 2 spring onions (thinly sliced)
• 1 garlic clove (crushed)
• 2 1/2 cups chicken stock
• 1 (15 ounce) can sweet cream-style corn
• 1 1/4 cups baby shrimp (cooked & see note below pls)
• 1 teaspoon green chili paste (optional) or 1 teaspoon chili sauce (optional)
• salt and black pepper (to taste pref)
• fresh coriander leaves (garnish) (optional)

Recipe

• 1 heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
• 2 stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
• 3 bring soup to a gentle boil, stirring occ. season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
• 4 note re shrimp: if using larger prawns, chop in pieces roughly = in size to baby shrimp.
• 5 cooks tip per recipe: if cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.