Ingredients
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1/2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
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2 spring onions (thinly sliced)
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2 1/2 cups chicken stock
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1 (15 ounce) can sweet cream-style corn
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1 1/4 cups baby shrimp (cooked & see note below pls)
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salt and black pepper (to taste pref)
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fresh coriander leaves (garnish)
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1 garlic clove (crushed)
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1 teaspoon green chili paste or 1 teaspoon chili sauce
Instructions
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- 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.