SPICY SWEETCORN AND SHRIMP SOUP

Spicy Sweetcorn and Shrimp Soup image

From the Best Ever Chicken Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." Enjoy !

Provided by twissis

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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)

Steps:

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.

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